Banana Muffins (바나나 머핀)

[kagy]

Ingredients

Yield:12 muffins

• 2large eggs
• 1½cups/375 grams mashed very ripe bananas (3 to 4 bananas)
• 1cup/210 grams light brown sugar
• ½cup/120 milliliters vegetable or canola oil
• ¼cup/60 milliliters sour cream
• 2teaspoons vanilla extract
• 2cups/256 grams all-purpose flour
• 1¼teaspoons baking powder
• ¾teaspoon ground cinnamon
• ¾teaspoon salt
• ½teaspoon baking soda

Preparation

1. Step 1

   Heat oven to 425 degrees. Line a standard 12-cup muffin tin with paper liners.

2. Step 2

   In a large bowl, whisk together the eggs, bananas, sugar, oil, sour cream and vanilla until combined. In a medium bowl, whisk together the flour, baking powder, cinnamon, salt and baking soda.

3. Step 3

   Add the dry ingredients to the wet ingredients and fold the dry ingredients in by gently scooping the banana mixture from the bottom and folding it over the top. Rotate the bowl and repeat until just combined.

4. Step 4

   Divide the batter evenly among the prepared muffin cups. Turn down the oven temperature to 350 degrees.

5. Step 5

   Bake until the muffins are golden brown and a toothpick inserted into the center comes out with moist crumbs attached, about 24 minutes. Store cooled muffins in an air-tight container at room temperature for up to 3 days.