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Small-Batch Banana Bread Muffins
When you're craving freshly baked goods but don't want a whole loaf sitting on the counter, this small-batch recipe is exactly what you need. It yields exactly four tender muffins, giving you all the comforting flavor of classic banana bread without the leftover waste. A touch of sour cream keeps the crumb incredibly moist, while fresh banana slices baked onto the top add a caramelized finish. You'll have the batter mixed in minutes, making these a fantastic option for a cozy weekend breakfast.
Equipment
- Oven
- Muffin tin
Ingredients
- ½ cup all-purpose flour
- ¼ cup sugar
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 1 medium ripe banana
- 2 tablespoons vegetable oil
- 1 tablespoon sour cream
- ½ teaspoon vanilla
- 1 egg
Instructions
- 1Preheat the oven to 350°F and line four standard muffin cups with paper liners.
- 2Whisk the flour, sugar, baking soda, and salt together in a medium bowl.
- 3Peel the banana and mash about two-thirds of it until you have one-quarter cup of mashed fruit. Cut the rest of the banana into eight thin slices.
- 4Whisk the mashed banana, vegetable oil, sour cream, vanilla extract, and egg in a small bowl.
- 5Pour the wet mixture into the dry ingredients and stir gently until just combined. Leave the batter slightly lumpy, as overmixing will make the muffins tough.
- 6Spoon the batter evenly into the prepared muffin cups and arrange two banana slices on top of each.
- 7Bake for 25 to 30 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
Notes
- Swap: Use plain or vanilla yogurt if you don't have sour cream on hand.
- Variation: Fold 2 tablespoons of chopped nuts or mini chocolate chips into the batter before baking.
- Storage: Keep leftover muffins in an airtight container at room temperature for up to 3 days.