Banana Muffins

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This recipe is basic and can be altered to suit your tastes. You can add blueberries, cranberries, or even chocolate chips!

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  • 1 cup white sugar (you can use coconut sugar or cane sugar)
  • ½ cup oil (you can use either safflower, avocado, or grapeseed)
  • 2 eggs
  • 3 or 4 very ripe bananas, mashed
  • 3 tbsp. sour cream or buttermilk (or you can use Kefir!)
  • 1 tsp. baking soda
  • 2 cups unbleached, all-purpose flour (you can use ½ whole wheat flour to add fibre and vitamins!)
  • 1 cup of chopped nuts or chocolate chips (optional)


  1. Preheat oven to 350 degrees.
  2. Prepare muffin tins by buttering or lining them with muffin cup liners.
  3. Beat oil and sugar together well using an electric mixer, a whisk, or a wooden spoon.
  4. Add eggs, one at a time and beat well (crack eggs into a separate bowl, and remove shell -if needed- before adding to other ingredients)
  5. Add bananas and beat mixture well.
  6. Dissolve soda in sour cream (or buttermilk or Kefir, which ever dairy you chose to use) and slowly add to banana mixture.
  7. Sift the flour into a medium sized bowl, using a metal sift.  Add sifted flour to blended mixture and mix together. (see tip below)
  8. Fill muffin cups ¾ of the way full and bake for about 20- 25 minutes.
  9. Muffins will be done when a toothpick or fork comes out clean after being inserted to the middle of the muffin.


Tips on how to sift flour –