Banana Sour Cream Muffins with Pecans

Unfortunately, my banana nut muffin post was lost in the Blogger mishap so I will re-post again with the hopes that you will see this in time to make a fresh batch of these lovely muffins for your weekend treat !

I decided to make these yesterday morning when I was again faced with one overly ripe banana on the counter; the only survivor of a bunch I purchased at the start of the week. Rather than adding to my growing stack in the freezer, I wanted a recipe where only one banana would suffice and muffins came to mind.

These muffins have several key ingredients to ensure optimum moisture: sour cream, milk, oil and of course, banana. The addition of nutmeg and cinnamon are wonderful complimentary flavors to banana in baked treats. These muffins have a soft, cake-like, consistency and are perfect plain, with butter, jam or even a smear of cream cheese.

Throw in some nuts during the final mixing stage to give them great crunch. Top them off with turbinado or demerara sugar right before baking. My girls love theirs with chocolate chips so just swap out the nuts for sweet little morsels of " I can't get enough" chocolate if you prefer.




2 cups all purpose flour
1/2 cup fine sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 cup (1 large) mashed banana
1/2 cup milk (I used 2%)
1/4 cup full fat sour cream
1/3 cup oil (a neutral flavored oil is needed. I use Becel)
1 egg, slightly beaten
1/2 cup chopped nuts


LINE 12 MUFFIN CUPS with paper liners

IN LARGE BOWL, whisk together first 6 ingredients
IN MEDIUM BOWL, whisk together remaining wet ingredients except nuts
ADD wet ingredients to dry ingredients folding in nuts at same time. Fold together just until combined
FILL muffin cups to the top (as they do not rise too high and won't overflow the tin).
BAKE 18-20 MINUTES or until toothpick inserted in center comes out clean


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Linda @ Lemon Drop