Sour Cream-Banana Muffins Recipe

Name: Sour Cream-Banana Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/4 cups flour; 1-1/2 tsp. CALUMET Baking Powder; 1/2 tsp. baking soda; 1/2 tsp. salt; 1/4 cup butter, softened; 1 cup sugar; 1 cup mashed fully ripe bananas (about 3); 1 cup BREAKSTONE'S or KNUDSEN Sour Cream; 2 eggs; 1 cup chopped PLANTERS Walnuts

Servings: persons

2-1/4 cups flour
1-1/2 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup butter, softened
1 cup sugar
1 cup mashed fully ripe bananas (about 3)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 eggs
1 cup chopped PLANTERS Walnuts

1
Heat oven to 350 degrees F.
2
Combine first 4 ingredients.
3
Beat butter and sugar in large bowl with mixer until blended.
4
Add bananas, sour cream and eggs; mix well.
5
Add flour mixture; mix just until moistened.
6
Stir in nuts.
7
Spoon into 16 paper-lined muffin cups.
8
Bake 22 to 24 min.
9
or until toothpick inserted in centers comes out clean.
10
Cool in pans 5 min.
11
Remove to wire racks; cool slightly or to room temperature.

933

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2-1/4 cups flour, 1-1/2 tsp. CALUMET Baking Powder, 1/2 tsp. baking soda, 1/2 tsp. salt, and more.

Yes, Sour Cream-Banana Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream-Banana Muffins

How did you like this recipe?

Frequently Asked Questions