Banana Muffins I

Banana Muffins I


"This is a great banana muffin recipe! It has little sugar and almost no fat if you use fat free sour cream. A big hit with everyone!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


30 m servings 88 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 88 kcal
  • 4%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
  2. Mix together flour, baking powder, baking soda and salt. In a separate bowl, beat together banana, sugar, egg and vanilla. Stir in the sour cream. Stir banana mixture into flour until just combined. Scoop batter into prepared muffin cups.
  3. Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. Let cool before serving. For best flavor, place in an airtight container or bag overnight.


  1. 355 Ratings

Most helpful positive review

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,...

Most helpful critical review

These tasted salty, and the texture was strange. Light, with lots of pockets of air, not dense at all like a muffin usually is. They were moist, but that's all that I could say that was good abo...

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,...

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 ingr...

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 fabu...

My best advice about this recipe is to bake it just before you go to bed at night. That way you can leave them to cool overnight and when you get up in the morning, you can stick them into the ...

I didn't have enough banana, so I added applesauce. My other alterations were pretty standard: cinnamon, and vanilla yogurt for the sour cream. To the reviewer who used 1/4C extra banana rather ...

OMG i LOVE these!!!!!! soooo yummy and tender!!!! i used 2 medium ripe bananas, half whole wheat flour and half white flour, replaced the sour cream with fat free vanilla yogurt, and had to use ...

Considering that I neglected to add the baking powder and they still rose twice the size with just the half tsp of baking soda I was pretty impressed. They were neither too moist or heavy or dr...

Thumbs up for this super easy recipe. I found these to be very moist & light. The banana flavor is mellow not bland...makes me think of a banana pancake. Going by the reviews & personal prefe...

Excellent muffins! Love everything about them from the fluffy texture to the guilt-free great taste. I used fat-free yogurt in place of sour cream with no problems as well. Also added about 1...