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Easy Banana Muffins
Easy Banana Muffins

Easy Banana Muffins

14 Review(s)
Cook Minutes 39 Min
Prep : 15 Min Cook: 24 Min
These moist and delicious banana muffins may taste a lot like everyone’s favourite quick banana bread, but they also double as handy on-the-go treats.
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12 Servings
Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/2 cups flour
1/2 cup plus 1 Tbsp. sugar, divided
2 tsp. Magic Baking Powder
1/2 tsp. baking soda
1 egg
1 cup mashed fully ripe bananas (about 3)
3/4 cup light sour cream
3 Tbsp. oil
1/4 tsp. ground cinnamon
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How do I make it ?
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Step 1
Heat oven to 350ºF.
Step 2
Combine flour, 1/2 cup sugar, baking powder and baking soda; set aside. Mix egg, bananas, sour cream and oil in large bowl until blended. Add flour mixture; stir just until moistened. (Batter will be lumpy.)
Step 3
Spoon into 12 paper-lined muffin cups. Mix remaining sugar and cinnamon; sprinkle over batter.
Step 4
Bake 22 to 24 min. or until toothpick inserted in centres comes out clean. Cool in pan 5 min. Remove to wire racks; cool completely.
Kraft Kitchen Tips!
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Make Ahead
Cooled muffins can be stored in tightly covered container in freezer up to 6 weeks. Thaw in refrigerator before serving.
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How to Store
Refrigerate any leftovers.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
160
Calories From Fat
0
% Daily Value
Total fat 5 g
8 %
Saturated fat 1 g
5 %
Cholesterol 20 mg
Sodium 135 mg
6 %
Total carbohydrate 27 g
9 %
Dietary fibre 1 g
4 %
Sugars 13 g
Protein 3 g
Vitamin A
2 %
Vitamin C
2 %
Calcium
6 %
Iron
6 %
Servings
12 servings, 1 muffin (63 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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