Why should I use ripe bananas for this recipe?

Ripe bananas are sweeter and softer than green or yellow ones. They mash easily and provide natural moisture, which makes the muffins taste better and stay moist longer.

Can I make these into regular-sized muffins instead?

Yes, you can. The baking time will need to be adjusted though. Regular-sized muffins will likely take longer to bake, probably around 20 to 25 minutes. Test for doneness with a toothpick.

Is it okay to leave out the chocolate chips?

Absolutely. The chocolate chips are completely optional. The muffins are delicious with or without them.

My muffins stuck to the liners. What happened?

This can happen if the liners were not greased or if the muffins were not fully cooled before trying to remove them. Make sure to lightly spray the paper liners and let the muffins cool completely on a wire rack.

How long do these muffins last?

Stored properly in an airtight container at room temperature, they are best enjoyed within three to four days.

Can I use milk instead of sour cream?

Sour cream adds richness and moisture that milk cannot fully replicate. While you could potentially swap it for Greek yogurt (as mentioned in variations), using milk would significantly change the texture and might make the muffins less moist.

How many mini muffins does this recipe make?

This recipe is designed to yield a generous batch, typically making about 48 mini muffins. They are perfect for sharing or freezing extras.

Mini Banana Muffins (Easy Sour Cream Recipe)

Description

These Mini Banana Muffins are a delightful small version of classic banana bread! They are wonderfully moist, light, bursting with sweet banana taste, and baked in just minutes!

Ingredients

½ cup (115 grams) unsalted butter, softened
1 cup (205 grams) granulated sugar
⅓ cup (70 grams) light brown sugar, packed
2 large eggs
1 teaspoon (6 ml) vanilla extract
1 cup (230 grams) sour cream
2 ¼ cups (275 grams) all-purpose flour
2 teaspoons (11 grams) baking powder
1 teaspoon (6 grams) baking soda
1 teaspoon (6 grams) table salt or fine sea salt
1 ¼ cups (305 grams) ripe banana, mashed (about 3 medium bananas)
Optional 1 cup (175 grams) mini chocolate chips

Instructions

Warm the oven to 350°F (175°C). Place paper liners into two mini muffin pans. Lightly mist the liners with nonstick cooking spray.
In a large bowl, use an electric mixer to combine the softened butter, granulated sugar, and brown sugar until creamy. Mix in the two eggs, the vanilla extract, and the sour cream just until everything is blended.
In a separate large bowl, gently whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients into the wet ingredients. Stir with a wooden spoon only until the batter is just combined. Be careful not to mix too much. Gently fold in the mashed banana and the mini chocolate chips if you are using them.
Fill the prepared muffin liners so they are about two thirds full. If you are adding chocolate chips, scatter any remaining chips evenly over the top of the muffins before baking.
Bake the muffins for 12 to 15 minutes. They are ready when they are lightly golden brown and a toothpick put into the middle comes out clean. Move the baked muffins to a wire rack to cool down.

Notes

Variations You can make the recipe lighter by using plain Greek yogurt instead of sour cream. You can also swap apple sauce for the butter, using the same amount.
Add-ins Feel free to stir in other items like chopped nuts, ground cinnamon, or shredded coconut.
Storing Keep the muffins in a zip-top bag at room temperature for up to four days. To help prevent the muffins from becoming soft, put a few folded paper towels into the bag to soak up moisture.
Freezing Place cooled muffins in a freezer bag or a container that seals tightly. Store in the freezer for up to two months. To heat them up again, warm muffins in the microwave for about 10 seconds or until they are warm through.

Nutrition

Serving Size: 1
Calories: 76kcal
Sugar: 6g
Sodium: 77mg
Fat: 3g
Carbohydrates: 11g
Fiber: 0.3g
Protein: 1g
Cholesterol: 16mg