Step 1

With the rack in the center of the oven, preheat to 425°F. Line 16 muffin tins with papers. Sift together the flour, baking soda, cinnamon and salt in a bowl and set aside.

Step 2

With a stand mixer fitted with the whip attachment, beat together the sugar and eggs on medium speed until light and fluffy, about 5 minutes. Switch to low speed and slowly drizzle in the oil, taking your time.

Step 3

Add the bananas, sour cream, and vanilla, and continue to mix on low speed just until combined.

Step 4

Use a rubber spatula to fold in the flour mixture until thoroughly combined. No flour streaks should be visible.

Step 5

Pour the batter into the muffin tins and bake for 5 minutes at 425°F then turn the heat down to 325°F and continue to bake for 15-20 minutes.

Step 6

The muffins should be golden brown on top, a toothpick will come out clean and the muffins will spring back when you gently press down. Let cool on a wire rack for 5 minutes, then remove the muffins from the pan and let cool completely on the wire rack. Enjoy!