Raspberry Banana Sour Cream Muffins
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.
Servings: 12 Muffins
Calories: 269kcal
Equipment
- Muffin tin and liners
- Small spoon or cookie scoop
Ingredients
- 3 Bananas
- ⅓ cup Neutral oil avocado
- 1 cup Granulated sugar
- 2 Eggs large
- 2 teaspoons Vanilla extract
- ½ cup Sour cream
- 1 teaspoon Baking soda
- 1 teaspoon Kosher salt
- 1 ½ cups All-purpose flour
- 1 cup Fresh raspberries
- ½ cup 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
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!
- 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.
Nutrition
Calories: 269kcal | Carbohydrates: 38g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 299mg | Potassium: 182mg | Fiber: 2g | Sugar: 21g | Vitamin A: 122IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg
