Banana Muffins

Moist, deeply flavoured banana muffins with molasses and sour cream for extra richness.

Ingredients

• 2 large eggs plus 2 yolks
• 210g dark brown sugar
• 40g molasses
• 4g vanilla extract
• 100g neutral oil
• 100g buttermilk
• 280g full-fat sour cream
• 260g mashed ripe banana (about 2 medium-large bananas)
• 340g all-purpose flour
• 8g salt
• 12g baking powder
• 4g baking soda
• Chopped walnuts (optional)

Method

1. Preheat oven to 176°C. Line muffin tin with papers and grease or spray.
2. In a large bowl, whisk together sugar and eggs until combined.
3. Add molasses, oil, buttermilk, sour cream, vanilla, and mashed banana. Whisk to combine.
4. In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
5. Add wet ingredients to dry ingredients. Fold until just combined - don’t overmix.
6. Fill each muffin cup with 225g batter for jumbo muffins or 110g for standard muffins.
7. Sprinkle with additional chopped walnuts if desired.
8. Bake for 30-32 minutes until a skewer inserted comes out clean.
9. Cool in tin for 5 minutes, then transfer to wire rack.

Nutrition (per serving, approximate)

Notes

The molasses adds a deep, rich flavour that sets these apart from regular banana muffins.

Muffins keep well at room temperature for 2-3 days or frozen for up to 3 months.

Source: Brian Lagerstrom

Tags: #banana #breakfast