Banana Muffins With Oil And Sour Cream
Who doesn't love a freshly-baked muffin? They're the perfect breakfast or snack on-the-go. And when you add bananas, sour cream, and oil to the mix, the result is nothing short of magical. These moist and flavorful banana muffins are easy to make and will satisfy your sweet tooth. Plus, they're a great way to use up overripe bananas that would otherwise go to waste.
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ripe bananas, mashed
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Making the Muffin Batter
In a separate mixing bowl, mash the ripe bananas with a fork or potato masher until mostly smooth. Add the sugar, vegetable oil, eggs, sour cream, and vanilla extract, and whisk until thoroughly combined.
Add the dry ingredients to the wet ingredients and whisk until just combined. Be careful not to overmix, as this can make the muffins tough.
Baking the Muffins
Using an ice cream scoop or spoon, fill each muffin liner about 2/3 full with batter. If desired, you can add a few chocolate chips or chopped walnuts to each muffin for extra texture and flavor.
Bake the muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for a few minutes before transferring the muffins to a wire rack to cool completely.
Variations and Tips
These banana muffins are delicious as is, but you can also experiment with different variations to suit your taste preferences. Here are some ideas:
- Substitute the vegetable oil with melted butter for a richer flavor
- Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, cozy flavor
- Try adding chopped nuts, such as walnuts or pecans, to the batter for added crunch
- Sprinkle a little bit of turbinado sugar on top of each muffin before baking for a crunchy, sweet topping
When making these banana muffins, be sure to use ripe bananas. The riper the better, as they will be sweeter and easier to mash. If your bananas are not quite ripe enough, you can put them in a brown paper bag with an apple or tomato overnight to speed up the ripening process.
Conclusion
Banana muffins with oil and sour cream are a delicious twist on a classic recipe. They're easy to make, and the addition of sour cream and oil makes them incredibly moist and flavorful. Plus, they're a great way to use up overripe bananas. Whether you enjoy them for breakfast or as a snack on-the-go, these muffins are sure to satisfy your sweet tooth.