There is nothing like a good banana bread or muffin to have in your repertoire. I have tried many recipes over the years and this one is truly tops. Here, I take my favorite banana bread muffin recipe and make it two ways; plain and loaded with blueberries and granola.
Thanks for Sharing
This recipe comes from a friend of mine, a fellow army wife and dear friend. We met in Georgia while our husbands were deployed during Operation Enduring Freedom and we shared alot of good food and recipes together.
One afternoon I went to visit her and she served these delicious muffins! Wow, they were so good and I knew after one bite, I’d never find another recipe like this one. Was so thankful she shared the recipe. It sure made that long deployment go by faster enjoying each others friendship and great food.
Banana Bread is just one of those classic American recipes. I remember when I first learned how to bake, Banana Bread was one of the first recipes I learned. As I recall, I put chocolate chips in the batter.
This recipe has been my favorite ever since and still enjoy it after 17 years! Thank you, Kim!!!
Of course, hence the name, these are loaded with bananas, as it should be. But, the secret ingredient here is sour cream. This makes the muffins so moist and rich. Super awesome.
As mentioned, these banana muffins are super delicious on their own but I decided to incorporate two of my favorite ingredients for breakfast to them: granola and blueberries.
Inspiration: Acai Bowls
The inspiration for the “update” to this recipe comes from one of my go-to lunch favorites: Acai Bowls.
Have to tell you, I’ve been so hooked on these lately and I love topping these bowls off with fresh blueberries, bananas, and granola. Not only is it delicious, its super colorful too. Topping off my favorite acai bowl, is a light drizzle of honey to finish it off and gives it a hint of sweetness.
I love the combination of blueberries and banana’s together. Such a beautiful match that pair well together. Not only are they a good snack by themselves, but make an equally delicious muffin too.
Additionally, the granola adds a nice crunch and makes these muffins like eating a small bowl of granola with fruit. I make my own granola but you can use any granola here.
Love for you to try these, either plain or the blueberry version. I know you will love them as much as I have. Moreover, they might become your favorite banana bread recipe.
Few of my favorite Muffins:Print
Banana Muffins-Two Ways
Delicious and moist banana bread muffins surely to be your go to recipe
- Prep Time: 18 minutes
- Cook Time: 20 minutes
- Total Time: 38 minutes
- Yield: 12 muffins 1x
- Category: Breads
- 1 stick unsalted butter (softened)
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cup flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/2 cup sour cream
- 2–3 bananas (mashed)
- 1/2 cup blueberries (fresh or frozen)
- 1/4 cup granola
- Preheat oven to 350. Line a 12 cup muffin pan with liners.
In a stand mixer with the paddle, cream the butter with the sugar till creamy on medium low. Add the eggs and vanilla and mix till combined.
- Add the flour, baking soda and powder, and salt on low and mix till combined. Add in the sour cream and the bananas and mix just till combined.
- ***If making blueberry granola muffins, fold in the blueberries now.
- Scoop into each muffin cup filling about 3/4 full.
***If making the blueberry/granola ones, sprinkle the tops with granola.
- Bake 18-20 minutes till muffins are done and lightly browned on top. Cool on a baking rack for 10 minutes then remove and cool completely.
This recipe was shared with me by a friend.