Ingredients:

  • 3 large overripe bananas (approx. 340g mashed)
  • 0.5 cup unsalted butter, melted and cooled (113g)
  • 0.25 cup full-fat sour cream or Greek yogurt (60g)
  • 1 large egg, room temperature (50g)
  • 1 tsp pure vanilla extract
  • 0.75 cup brown sugar, packed (150g)
  • 1.5 cups all-purpose flour (190g)
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1.5 tsp ground cinnamon
  • 0.5 tsp fine sea salt
  • 2 tbsp granulated sugar (for topping)
  • 1 tsp ground cinnamon (for topping)

Instructions:

  1. Preheat your oven to 180°C (350°F) and line a standard 12-cup muffin tin with paper liners or grease heavily with butter. In a small ramekin, whisk together the 2 tablespoons of granulated sugar and 1 teaspoon of cinnamon for the topping and set aside.
  2. In a large mixing bowl, mash the overripe bananas until they reach a nearly liquid consistency. Whisk in the melted butter, brown sugar, egg, sour cream, and vanilla extract until the emulsion is completely smooth.
  3. Sift the all-purpose flour, baking soda, baking powder, 1.5 teaspoons of cinnamon, and sea salt directly over the wet ingredients.
  4. Using a spatula, gently fold the mixture together. Stop immediately when no more streaks of white flour are visible to avoid over-developing gluten.
  5. Using a trigger-action ice cream scoop, divide the batter evenly among the 12 muffin cups. Generously sprinkle the prepared cinnamon-sugar topping over each muffin.
  6. Bake at 180°C (350°F) for 20 minutes or until a toothpick comes out clean.