Raspberry Banana Sour Cream Muffins
Serves 1212 mins prep28 mins cook
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.
0 servings
What you need
cup orange oil
cup granulated sugar
tsp vanilla extract
cup sour cream
tsp baking soda
tsp kosher salt
cup chopped pecans
Instructions
0 Preheat oven to 350°F and line your cupcake/muffin tin with desired liners. 1 In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside. 2 Add the mashed bananas, oil, sugar, eggs, vanilla and sour cream into a medium sized bowl and whisk together. 3 Sift dry ingredients together and give them a quick whisk. Gently mix dry ingredients into the wets, making sure to not overmix. 4 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. 5 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. 6 Allow the muffins to cool for about 10 minutes, then place them on a cooling rack to cool completely before storing - or enjoy immediately!View original recipe