Let stand until glaze is firm. Add the sour cream and whisk again, till blended. Add flour mixture; mix just until moistened. I added 1/2 tsp nutmeg, 1/2 tsp lavender, and 1/2 cup chocolate chips. I did cut sugar to 3/4 cup using half white, half brown. Beat with electric mixer until blended. I am gluten intolerant so I used Gluten Free Flour Blend (King Arthur's but Pillsbury makes an equally good one) Because GF flours absorb moisture differently than regular wheat flour, I added 1/4 C milk (or if you are using frozen ripe banana's, just don't drain the water that comes with the defrosted banana's. Spoon into 16 paper-lined muffin cups. Fold in nuts if desired. Mix together flour, baking powder, baking soda and salt. Very moist and lovely texture. flour and set aside. Add the flour, sugar, baking powder, and salt, and mix with a wooden spoon till well-blended. In a separate bowl, beat together banana, … Beat in eggs, then sour cream. They were still good. In a medium mixing bowl, combine the flour, sugar, baking powder, baking soda, nutmeg, and salt. In a small bowl, toss the blueberries with 1 Tbsp. Beat butter and sugar in large bowl with mixer until blended. Mini Muffins: This recipe will make about 18-24 mini muffins. Drizzle over muffins. I creamed the wet ingredients first (eggs, butter, bananas) before adding the dry ingredient. Beat butter and sugar in large bowl with mixer until blended. Bake and cool muffins as directed. These (or the variation I made) were FANTASTIC. Turn out a fresh, moist batch of banana muffins today with our recipe. Grease a muffin tin or line it with paper or silicone baking cups. 2 Mix flour sugar and baking soda together. Related: Healthy blueberry date banana yogurt mini muffins (sugar free!) BAKER'S Semi-Sweet Chocolate and 3 Tbsp. Cook 2 oz. In a separate bowl, cream together the butter and sugar until light and fluffy. Melt the butter in a small skillet set over medium heat, and cook until it starts to bubble and foam, … The flavor and texture of these muffins are great. Added one cup chopped walnuts, and substituted 1/3 cup of the white sugar with 1/3 cup of brown sugar. Grease 12 muffin cups or line with paper muffin liners. Fold in sifted dry ingredients, stirring just to blend. https://www.tasteofhome.com/recipes/sour-cream-chip-muffins Beat with electric mixer until blended. 3. chopped BAKER'S Semi-Sweet Chocolate, 8 slices cooked and crumbled OSCAR MAYER Bacon, 1 cup KRAFT Caramel Bits, or 1 cup toasted BAKER'S ANGEL FLAKE Coconut. or until slightly thickened. Fold in sifted dry ingredients, stirring just to blend. They're packed with flavor thanks to cinnamon, bananas, vanilla and brown sugar. Bake at 350F, for 25 minutes or until golden brown. Made these just as directed. or until toothpick inserted in centers comes out clean. Stir in flour mixture to combine, then stir in bananas, sour cream and optional walnuts. Please enable JavaScript in the browser settings and try again. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). Our Banana Muffins with Sour Cream impress with nutty notes of chopped walnuts. Bake mini Banana Muffins … Combine first 4 ingredients. Fill muffin tins ¾'s full. * Percent Daily Values are based on a 2,000 calorie diet. Sprinkle over muffins. Add flour mixture; mix just until moistened. Light and Fluffy with a Subtle banana flavour. Room temperature ingredients - This banana bread bakes up most evenly when the sour cream and eggs are at room temperature, so measure and set out your sour cream while your oven is … These moist banana muffins get their perfect consistency from oil, 2 eggs, the mashed bananas and Greek yogurt. butter, softened 1 c. sugar 1 tsp. Banana Oat Muffins with Sour Cream Recipe Directions. Slice remaining banana into 1/8-inch-thick rounds; place a slice … Remove to wire racks; cool slightly or to room temperature. Fantastic just the way they are but with less cooking time -- 18 minutes tops. I used slightly less sugar than recipe called for, turned out sweet enough for my liking. Great recipe ! If you don’t have Greek yogurt, sour cream works too. I replaced the sugar with 1/2 cup maple syrup, and replaced the butter with canola oil. https://bakerbynature.com/healthy-banana-chocolate-chip-muffins I tweaked the recipe a bit Stir in nuts. Bake 22 to 24 min. Cool 3 min. But that might just be my oven . Preheat oven to 350 degrees F (175 degrees C). Place 1 cup rolled oats in a food processor and process until ground. Stir in egg and vanilla to combine. Healthy Banana Muffins: Substitute applesauce for the oil in this recipe for lighter healthy Banana Muffins. Combine first 4 ingredients. Blend bananas in a food processor or blender until smooth. Place patty pans in a 12 cup muffin tray. baking powder 3/4 tsp. or until toothpick inserted in centers comes out clean. I did a Google search for sour cream banana muffins and I came across this recipe on a blog called The Cookbook Chronicles (now a book, The Newlywed Kitchen). I might add nuts or cinnamon next time, but lovely as is. Bake at 375F for 20 to 25 minutes. Perfect, luscious, gluten free banana nut muffins that we will make again and again!!!! This site requires JavaScript. 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