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Raspberry Banana Sour Cream Muffins

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Tender and moist Raspberry Banana Sour Cream Muffins topped with chopped walnuts are my new favorite way to start the day!

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This simple breakfast recipe can be made in a single bowl in less than an hour, making it the perfect lazy weekend baking project.

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These banana bread muffins are also super customizable - feel free to trade out the raspberries for your favorite berries or dried fruit...

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...make them nut-free by using seeds or chocolate chips in place of walnuts; or swap the walnuts for pecans, macadamia nuts, or pistachios!

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Once you've made the batter base, fold in fresh raspberries and chopped walnuts.

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Pour batter into muffin liners until they are ⅔ full then top with additional nuts or berries if desired.

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Allow the muffins to cool for about 10 minutes, then place them on a cooling rack to cool completely before enjoying!

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Bake a bunch of muffins and feel free to freeze up to a month and enjoy as you'd like!

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Get the entire recipe by clicking the link below!