Although I try not to eat a lot of baked goods, one cannot pass up a moist, fresh out of the oven, banana-nut muffin in the morning with a cup of coffee. There’s no secret here that sour cream is the key ingredient to making these delicious little treats. We made a batch for Mother’s Day last week and they did not stand a chance. A complete hit and no butter or jam needed for these perfect golden goodies. This recipe is a great base to experiment with and switch up ingredients like adding pecans, hazelnuts, dried cranberries or something else you already have in your pantry. And if you are feeling the sweet tooth pulling at your heart-strings, try adding some dark chocolate chips and it will take this recipe to a whole new level. Consider making these muffins ahead of time and then freeze if you would like to keep a great snack handy for the whole family.
What you'll need
- 2 cups all-purpose flour
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ cup vegetable oil
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 ½ cups over-ripe & mashed bananas
- 1 cup sour cream
- 2 large eggs
- ½ cup chopped walnuts (or favorite chopped nuts)
Prep + Cook
- Preheat the oven to 350 degrees F and line two regular-size muffin tins with baking cups.
- In a large bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon.
- In a separate bowl, whisk the oil and sugars together until combined. Stir in the vanilla, bananas, and sour cream. Add in the eggs, one by one, stirring after each addition.
- Stir the dry ingredients mixture into the banana mixture until combined. Then, stir in the walnuts.
- Fill each paper cup 3/4 of the way full. Bake for 20 minutes or until golden brown and a toothpick inserted into the middle of a muffin comes out clean. Serve & ENJOY!
Tip ~ You can also bake this as a loaf of bread but make sure to allow for about 55-60 minutes in a regular greased & floured bread pan.
Makes about 24 muffins
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Author: Jennifer Kuhar