2 Banana Muffin Recipe

You are going to love our super moist 2 banana muffins recipe with sour cream! We tweaked our Banana Bread with Mayonnaise to make half of it, baked in a muffin tin and they disappeared they were so delicious!

We have a lot of Overripe Banana Recipes on our site because they are just too good to throw away when this fruit turns brown. Here you can make 9 muffins which is perfect for a few of you for breakfast or dessert.

How to Bake a Small Batch of Banana Muffins

This is a tweak kinda’ like our Recipe for 6 Cupcakes where you want a smaller batch of goodies to enjoy that day (except this makes 9). If you are a couple or just have one child at home (like we do now) you are going to love this as much as we do!

I get it, some weeks you go thru a whole bunch of bananas and other times they don’t get touched and all of a sudden they are brown, sad, and want to be baked into something delicious. I don’t always want 24 muffins so I did some work to create the best banana bread muffin recipe that made our mouths water and here it is!!

THIS is the trick to making your mouth water when you bite into these. Don’t be grossed out, you and your family will have NO IDEA that it has this spread in it. The best muffin hack is to add a bit of fat (better than melted butter) and fat=moisture friends.

There is an alternative you can use if you just can’t wrap your head around this, or don’t have it on hand but I highly suggest you make 1 batch of muffin batter as directed below and then tweak it from there and see which you prefer (I bet it will be this one).

Ingredient Notes

You want to start off by mashing 2 bananas that are browned but not quite black. This means they have natural sugars so it adds to the sweetness. You will add egg and some white sugar to sweeten it. I have heard some say they have used sugar-free alternatives like Splenda.

I like to use sour cream but an alternative would be mayonnaise, plain or vanilla Greek yogurt, or you can actually use pumpkin puree. The latter won’t make them quite as moist because it doesn’t offer the added fat but will give you a flavor similar to our Pumpkin Banana Bread recipe.

All purpose flour is the base of your dry ingredients with baking soda that allows them to rise to fluffy.

Can you add chocolate chips?

Yes, absolutely. I actually prefer them without because I am obsessed with the sweet fruit flavor but if you chose to I recommend only 1/4 cup and mini semi-sweet chocolate chips would be my favorite variety.

Can you add nuts?

Yes, this rule above is the same for chopped nuts (walnuts are best) if you chose to add those instead. I wouldn’t add both chips and nuts as it will weigh them down and will come out more dense than you’d like.

How Long to Bake a Small Batch of Banana Muffins with 2 Bananas

That depends on the oven temperature you use. I highly suggest that you use 375 degrees F vs. 350 reason being they will rise higher and bake faster. I mean you only save 2 minutes but it results in the best overall look and texture. SO at 375F 16 minutes is absolutely perfect!

Can you make mini banana muffins?

Yes but the trick is to not bake these too long, that is #1 to remember. Same goes for Mini Banana Muffins, check at minute 10. As soon as they spring back or toothpick comes out with moist crumbs attached, remove the pan.

How do you know when banana muffins are done?

Always bake for the minimum recommended bake time and look thru the window. If they have risen nicely you should check. Use your finger and gently touch the center, if it springs back they are done.

TiP – Remember is the pan will be very hot. If you leave them in it they will continue to bake and dry out so remove them immediately and set on a cooling rack and/or enjoy immediately.

Other banana recipes you’ll love

Ok so we made something similar but with higher protein with our Kodiak Banana Muffins if you are interested in that sort of tweak. If you wanted a larger batch of this you should follow our Banana Bread Bundt Cake which can be made with mayo or sour cream.

How to Keep Leftover Muffins Moist

Just like if you were to save our 4 ingredient banana bread there are a few things to remember. If you want to go all out you should wrap each muffin or slice (when cooled) in plastic wrap and then store muffins in an airtight container. You should NOT refrigerate them or they will dry out. Keep on the counter for up to 3 days and enjoy.

If you want to freeze them for later follow steps above but freeze for up to 4 months. Take out one at a time, unwrap plastic wrap, microwave for 15 seconds and they will taste fresh as ever this way!