These homemade banana muffins are quick and easy to make with just 3 bananas, cinnamon, sour cream, and a handful of pantry staple ingredients. These banana muffins are incredibly soft, moist, and perfectly spiced banana nut muffins cinnamon leaving you with a tender bite and delicate crumb! There’s nothing quite like a bite of soft, cinnamon-spiced, banana-flavored bread alongside a cup of coffee whether it be in muffin or loaf form. Instead of dense like banana bread, they’re fluffy, soft, and deliciously moist.
Using dark brown sugar will enhance the flavor of these muffins infusing a rich, caramelized taste. We are using self-rising flour in this recipe, not all-purpose. Self-rising flour already contains rising agents which eliminate the need to incorporate baking powder or baking soda. Preheat oven to 350F and line and grease a 12-tin muffin tray, plus a 6 if you have one. Whisk together in a large bowl the self-rising flour, ground cinnamon, and sea salt, set aside. Add bananas, buttermilk, brown sugar, sour cream, and vanilla to the bowl of a stand mixer and blend. Add in eggs and mix until combined.
Slowly add in dry ingredients to incorporate. Divide evenly into 18 muffins and bake for 15-18 minutes. Cool on a wire rack for about 10-15 minutes before taking the muffins out of the tin. 1 cup of chopped walnuts to the batter for added crunch and flavor.
