Name: Ube Banana Muffins
Ingredients: Very ripe bananas, mashed: 3 medium (about 1 ¼ cups / 300 g); Unsalted butter, melted and cooled: ½ cup (113 g); Neutral oil: ½ cup (120 g); Light brown sugar, packed: 1 cup (220 g); Eggs, room temperature: 2 large (100 g); Vanilla extract: 1 teaspoon (4 g); Sour cream or full-fat Greek yogurt, room temperature: ½ cup (120 g); All-purpose flour: 2 cups (250 g); Baking powder: 1 ½ teaspoons (6 g); Baking soda: ½ teaspoon (3 g); Salt: ½ teaspoon (3 g); Ube extract: 1 ½ teaspoon (6 g)

Ube swirled banana muffin recipe with step by step instructions and exact measurements. Easy homemade muffins from scratch combining the sweetness of banana and depth of ube.

Preheat the oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners.

Mash 3 ripe bananas. In a large bowl, whisk together the mashed bananas, melted butter, oil, brown sugar, eggs, vanilla extract, and sour cream until smooth and fully combined.

Add the flour, baking powder, baking soda, and salt directly into the same bowl. Fold the batter gently with a rubber spatula until just combined and no large pockets of flour remain. Be careful not to overmix.

Separate a third of the batter into a separate bowl. Add the ube extract to the bowl with the smaller amount and fold the extract in until the color is evenly distributed.

Fill each muffin liner by alternating spoonfuls of banana batter and ube batter until each liner is about 90% full. Use a toothpick or skewer to gently swirl the batters together once or twice to create a marbled effect.

Bake at 425°F (220°C) for 5 minutes. Without opening the oven door, reduce the oven temperature to 350°F (175°C) and continue baking for 14 to 17 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Ube Banana Muffins

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