Sour Cream Banana Muffins
I adapted this recipe from a couple recipes that I found online. My twist is to add cinnamon and nutmeg to the batter for some warmth, and a little buckwheat flour to the batter for texture. These muffins are less airy and more dense, somewhere between a fluffy muffin and a bread pudding. They keep well in the refrigerator in an airtight container for several days.
Sour Cream Banana Muffins
I adapted this recipe from a couple recipes that I found online. My twist is to add cinnamon and nutmeg to the batter for some warmth, and a little buckwheat flour to the batter for texture. These muffins are less airy and more dense, somewhere between a fluffy muffin and a bread pudding. They keep well in the refrigerator in an airtight container for several days.
Cooking Instructions
- 1
Mash bananas and set aside
- 2
In another bowl, cream together butter and sugar.
Add vanilla, spices, sour cream, baking powder, salt, flours, and chocolate or peanut butter chips or nuts of desired. Mix well. - 3
Add mashed banana and incorporate completely.
- 4
Line muffin tins with baking cups. Fill 2/3 full with muffin batter.
- 5
Bake at 350 for 25 to 30 min. Cool on wire rack for 10 minutes.
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