Food & Cooking Recipes Breakfast & Brunch Recipes Banana Muffins 3.4 (421) 26 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 19, 2021 Rate PRINT Share Yield: Makes 12 Muffins or 36 Minimuffins These banana muffins are moist and delicious and take only a half hour to bake in the oven—making them ideal for breakfast. Ingredients 4 (1 ½ to 2 pounds) ripe bananas, plus 1 for garnish (more if making mini muffins) 1 cup packed light-brown sugar ½ cup canola oil 1 large egg 1 cup all-purpose flour 1 cup whole-wheat flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt ½ cup sour cream 1 tablespoon pure vanilla extract Directions Preheat oven to 350 degrees. Line a muffin pan, regular or mini, with paper liners. Peel 4 bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour cream and vanilla; beat until combined. Fill muffin liners three-quarters full. Slice remaining banana into 1/8-inch-thick rounds; place a slice on each muffin. Bake until tester inserted into center comes out clean, about 25 minutes for regular muffins and 20 for mini, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature. Originally appeared: Martha Stewart Baby, Spring, Martha Stewart Baby, Spring 2002, Martha Stewart Baby, Fall 2002 Rate It PRINT