Tender and moist Raspberry Banana Sour Cream Muffins topped with chopped walnuts are my new favorite way to start the day! This simple breakfast recipe can be made in a single bowl in less than an hour, making it the perfect lazy weekend baking project.
Why You’ll Love This Recipe
I’m not much of a morning person, which means breakfast is often something I miss out on. I’m simply not human before a cup of coffee or caffeinated tea, and by the time I’ve finished one, it’s time for me to head out the door. That’s where these genius raspberry banana sour cream muffins come in — they’re perfect for making in advance and are totally portable!
Aside from being a great option for all of us night owls, this raspberry banana muffin recipe is super simple to pull off. You need just 11 easy-to-find ingredients, a single bowl, NO mixer, and only about 10 minutes of active time to make them.
These banana bread muffins are also super customizable. Feel free to trade out the raspberries for your favorite berries or dried fruit; make them nut-free by using seeds or chocolate chips in place of walnuts; or swap the walnuts for pecans, macadamia nuts, or pistachios.
Ingredients
These tasty raspberry banana sour cream muffins are made using easy-to-find ingredients. Here’s some of what you’ll need:
- Bananas - Remember the Chiquita banana song? “When they are flecked with brown and have a gol-den hue, bananas are the best, they are the best for you!” Regardless of how you like to eat your fruit plain, remember that spotty bananas are best for baking.
- Granulated Sugar - Since these raspberry banana bread muffins are already super moist, don’t swap in brown sugar here.
- Eggs - Make sure to let your eggs come to room temperature so they are easier to mix into the batter.
- Sour Cream - Sour cream adds fat and acidity, which makes these banana muffins uber tender and moist. Feel free to swap in full-fat Greek yogurt instead.
- Baking Soda - Don’t confuse this with baking powder! They are not the same.
- Kosher Salt - If you don’t have kosher salt on hand, be sure to refer to this salt conversion chart.
- All-Purpose Flour - Use the scoop and sweep method to measure your flour if you don’t have a scale. But also, invest in a scale. You’ll be much happier for it!
- Fresh Raspberries - I don’t recommend using frozen berries in place of fresh here; the extra moisture content can yield soggy muffins that break apart.
- Chopped Walnuts - I love the added crunch that walnuts add to these banana bread muffins. Feel free to use a different kind of nut, trade them in for seeds, or opt for chocolate chips instead.
Equipment
Making these raspberry banana sour cream muffins don’t require a ton of equipment, which is just another reason to love them! Here’s what you’ll need:
- Muffin Tin - I made full-sized muffins here, but feel free to turn these into jumbo or mini muffins instead! Simply adjust your bake time as needed.
- Muffin Liners - In addition to non-stick cooking spray, liners help to ensure that your muffins come out perfectly every single time. They also make eating on the run much easier!
- Disher/Cookie Scoop - This is an optional piece of equipment, but makes spooning cupcake or muffin batter into each well a cleaner and quicker process.
How To Make Raspberry Banana Bread Muffins
Prep: Preheat oven to 350°F and line your cupcake/muffin tin with desired liners.
Wet Ingredients: In a medium bowl mash the bananas with a fork, leaving them slightly lumpy. Add the oil, sugar, eggs, vanilla, and sour cream to the bananas and whisk together.
Dry Ingredients: Sift dry ingredients together and give them a quick whisk. Gently mix dry ingredients into the wets, making sure to not overmix.
Add Nuts & Berries: Fold in fresh raspberries and chopped walnut.
Bake: Pour batter into muffin liners until they are ⅔ full then top with additional nuts or berries if desired. Bake for 28-33 minutes, or until the muffins are set and when a toothpick is inserted into the middle, it comes out with only a few crumbs.
Cool & Enjoy: Allow the muffins to cool for about 10 minutes, then place them on a cooling rack to cool completely before storing - or enjoy immediately!
Expert Tips
- Are the tops of your muffins browning too quickly? Use a piece of foil to tent over the top of the muffin tin to protect the tops while allowing the muffins to bake fully.
- Use fresh, not frozen. I’m not kidding when I say these raspberry banana sour cream muffins are MOIST. Don’t make the mistake of reaching for frozen berries, which can add excess moisture to the mix and leave you with soggy muffins.
- Embrace the fridge. Unlike some other types of muffins, you’re going to want to keep these bad boys in the fridge to prevent them from going bad. The berries will have a tendency to grow mold, so either eat them within a day or two, or keep them in the fridge until you’re ready to eat. You can always reheat them in the toaster oven to take the chill off!
Frequently Asked Questions
Sure! Simply swap in your favorite plant-based sour cream or full-fat Greek yogurt substitute.
While I haven’t tried it myself, I think this recipe should work well with your favorite cup-for-cup gluten-free all-purpose flour blend. If you try it, let me know how it turns out in the comments below!
Absolutely! I’m a sucker for raspberries, but these banana bread-adjacent muffins would also taste delicious with blueberries, blackberries, or boysenberries.
Of course! Swap in your favorites like pecans or macadamia nuts, or trade them out for seeds if you are nut-free. You can also swap the nuts out for other mix-ins like chocolate chips. Chocolate raspberry banana?? Yes, please.
Yep! They’ll last for up to a month in the freezer.
More Muffin Recipes
As always, I love seeing your creations and hearing from you! If you try this Raspberry Banana Sour Cream Muffins recipe, please leave a review or share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter!
Raspberry Banana Sour Cream Muffins
Equipment
- Bowls
- Spatula
- Whisk
- Muffin tin and liners
- Mesh Strainer
- Small spoon or cookie scoop
Ingredients
- 3 (354 g) Bananas
- ⅓ cup (75 g) Neutral oil, avocado
- 1 cup (200 g) Granulated sugar
- 2 Eggs, large
- 2 teaspoons Vanilla extract
- ½ cup (115 g) Sour cream
- 1 teaspoon Baking soda
- 1 teaspoon Kosher salt
- 1 ½ cups (180 g) All-purpose flour
- 1 cup (120 g) Fresh raspberries
- ½ cup (58 g) Chopped walnuts
Instructions
- Preheat oven to 350°F and line your cupcake/muffin tin with desired liners.
- In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside.3 Bananas
- Add the mashed bananas, oil, sugar, eggs, vanilla and sour cream into a medium sized bowl and whisk together.⅓ cup Neutral oil, 1 cup Granulated sugar, 2 Eggs, 2 teaspoons Vanilla extract, ½ cup Sour cream
- Sift dry ingredients together and give them a quick whisk. Gently mix dry ingredients into the wets, making sure to not overmix.1 teaspoon Baking soda, 1 teaspoon Kosher salt, 1 ½ cups All-purpose flour
- Fold in fresh raspberries and chopped walnuts. Pour batter into muffin liners until they are ⅔ full then top with additional nuts or berries if desired. Use a piece of foil to tent over the top of the muffin tin to protect the tops while allowing the muffins to bake fully if they start to brown too quickly.1 cup Fresh raspberries, ½ cup Chopped walnuts
- Bake for 28-33 minutes, or until the muffins are set and when a toothpick is inserted into the middle, it comes out with only a few crumbs.
- Allow the muffins to cool for about 10 minutes, then place them on a cooling rack to cool completely before storing - or enjoy immediately!
Notes
- Are the tops of your muffins browning too quickly? Use a piece of foil to tent over the top of the muffin tin to protect the tops while allowing the muffins to bake fully.
- Use fresh, not frozen. I’m not kidding when I say these raspberry banana sour cream muffins are MOIST. Don’t make the mistake of reaching for frozen berries, which can add excess moisture to the mix and leave you with soggy muffins.
- Embrace the fridge. Unlike some other types of muffins, you’re going to want to keep these bad boys in the fridge to prevent them from going bad. The berries will have a tendency to grow mold, so either eat them within a day or two, or keep them in the fridge until you’re ready to eat. You can always reheat them in the toaster oven to take the chill off!
- Can I make these banana sour cream muffins without dairy? Sure! Simply swap in your favorite plant-based sour cream or full-fat Greek yogurt substitute.
- Can I make these banana nut muffins gluten-free? While I haven’t tried it myself, I think this recipe should work well with your favorite cup-for-cup gluten-free all-purpose flour blend. If you try it, let me know how it turns out in the comments below!
- Can I use a different kind of berries? Absolutely! I’m a sucker for raspberries, but these banana bread-adjacent muffins would also taste delicious with blueberries, blackberries, or boysenberries.
- Can I use a different kind of nuts? Of course! Swap in your favorite like pecans or macadamia nuts, or trade them out for seeds if you are nut-free. You can also swap the nuts out for other mix-ins like chocolate chips. Chocolate raspberry banana?? Yes, please.
- Can I freeze these muffins? Yep! They’ll last for up to a month in the freezer.
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