Since my sister is allergic to eggs, I've been trying to find banana muffin recipes that are egg-free. This one is an adaptation of my original sour cream banana bread recipe. It seems like I can just increase the ratio of sour cream, and then use brown sugar and a higher baking temperature to increase the darkness of the muffins and decrease the stickiness of the muffin tops. These muffins came out so moist and full of banana flavor, you would not miss the eggs at all.
P.S. I had tried baking at 350 instead of 375F and it turns out that you do need the higher temperature. The muffin tops turn out sticky and progresses to gummy the next day if baked at the lower temperature.
Yields 12 muffins
Ingredients:
- 1 c mashed ripe bananas (2 large bananas)
- 2/3 c dark brown sugar
- 1 c sour cream
- 2 T light olive oil (or vegetable oil)
- 2 t real vanilla
- 1 ½ c all purpose flour
- 1 ½ t baking powder
- ½ t baking soda
- ¼ t salt
- ½ t cinnamon
Procedures:
1. In a large bowl mash bananas. Then add brown sugar, sour cream, oil and vanilla.
2. Mix until well blended.
3. Add flour, baking powder, baking soda, salt and cinnamon and mix until just combined. Batter will be thick.
4. Scoop batter into a 12 cup cake lined muffin tins. It’s filled about ¾ full. Tap to allow batter to settle at bottom of muffin cups.
5. Bake at 375 F for 18-20 min (or until inserted toothpick comes out clean)
6. Cool in pan. Keeps for 2 to 3 days at room temperature. Also freezes well.