Ingredients for Sour Cream Banana Muffins
- 3 ripe bananas, peeled and mashed
- Margarine
- 2 cups (250g) all-purpose flour
- 1/2 cup (60g) wheat germ
- 1 cup (240ml) sour cream
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
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How to Make Sour Cream Banana Muffins
- Preheat oven to 375°F (190°C). Line a 24-cup muffin tin with paper liners or grease well.
- In a large bowl, mash 3 ripe bananas with 1/2 cup (113g) softened butter or margarine until smooth.
- Stir in 1 cup (240ml) sour cream until combined.
- In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
- Add the dry ingredients to the wet ingredients and gently stir until just combined. Do not overmix.
- Add 2 large eggs and 1/2 cup (60g) wheat germ, stirring until well incorporated.
- Fill muffin cups about 2/3 full.
- Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 20 minutes.
- Let muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious homemade Sour Cream Banana Nut Muffins!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
7g
Fat
9g
Carbs
5g
