Banana Muffins

    35 mins

    This is a great banana muffin recipe! It has little sugar and almost no fat if you use reduced fat sour cream.

    420 people made this

    Serves: 12 

    • 125 g all-purpose flour
    • 10 g baking powder
    • 2 g baking soda
    • 2 g salt
    • 225 g mashed ripe banana
    • 50 g white sugar
    • 60 g sour cream
    • 1 egg
    • 3 ml vanilla extract

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 180 C. Grease 12 cupmuffin pan or line with paper muffin cups.
    2. Mix flour, baking powder, bicarbonate of soda and salt together in a bowl. In a separate bowl, beat together banana, sugar, egg and vanilla essence. Stir in creme fraiche. Stir into flour mixture until just combined. Spoon evenly into prepared muffin pans.
    3. Bake in preheated oven for 15 to 20 minutes, or until a wooden skewer inserted into centre of a muffin comes out clean. Allow to cool before serving. For best flavour, place in an airtight container or plastic bag overnight.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (375)


    This is a wonderful recipe! I modified it a bit to make it a tad healthier. I used 1/4c white flour, 1/2c whole wheat flour, 1/4c wheat bran, 1/2 scoop of vanilla flavored whey protein powder, 1 tablespoon baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 3 mashed bananas, 1/4c splenda for baking, 1/4c nonfat vanilla yogurt, 1/4c egg substitute, 1/2 tsp vanilla and 1 tsp cinnamon. Nutrition info per muffin: 82 calories, 0.5g fat, 18 carbs, 2g fiber and 3g protein. Once cooled I sealed them in a plastic bag overnight, and I had no trouble peeling them from the muffin liners. Very moist and healthy!  -  25 Feb 2007  (Review from Allrecipes US | Canada)


    The kids are home sick. Perfect for today. I didn't have sour cream so I used nonfat vanilla yogurt. I beat the bananas, eggs, yogurt and vanilla well and then added the mixed together dry ingredients. I also added walnuts. Very nice light, fluffy texture. The kids loved them!  -  03 May 2006  (Review from Allrecipes US | Canada)


    These were great. It's important to let them cool off completely before serving (they refrigerate very well). I made a batch using plain, nonfat yogurt instead of sour cream and it worked fabulously. When the muffins were gone, I used this recipe for banana bread, replacing the all-purpose flour with whole wheat flour. It works, you just have to let it bake a little longer to get done in the middle. I also found that these are great with even less sugar (thought they don't have much to begin with), the ripe bananas do plenty of sweetening.  -  11 Jan 2002  (Review from Allrecipes US | Canada)