Sour Cream Banana Muffins
Moist and delicious sour cream banana muffins take banana bread to a new level - the addition of sour cream makes them irresistibly delicious!
Servings 12 muffins
- 1/2 C butter softened
- 1 C granulated sugar
- 1/4 C brown sugar
- 3 medium bananas peels removed, mashed
- 2 eggs room temperature
- 1/2 C sour cream
- 1.5 C all purpose flour
- 1 tsp ground cinnamon
- 1 tsp baking soda
Preheat oven to 375 degrees F. Line a 12 ct muffin pan with muffin cups (or opt to grease the cups with a thin layer of butter or coconut oil, or even cooking spray).
In the bowl of your KitchenAid mixer, cream the butter and sugars until well blended.
Add the bananas, eggs and sour cream and blend well until the mixture is free of lumps.
Add the flour, cinnamon and baking soda, and mix just until combined.
Fill muffin cups 2/3 full with batter.
Bake at 375 degrees F for 8 minutes. Reduce heat to 350 and continue to bake for 12 minutes or until muffins are browned.
Remove from the oven and allow to cool before enjoying.
Store tighly covered at room temperature up to 48 hours, or refrigerate for longer storage.
Calories: 262kcal | Carbohydrates: 40g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 193mg | Potassium: 155mg | Fiber: 1g | Sugar: 25g | Vitamin A: 355IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg