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  1. Sour Cream-Banana Muffins

Sour Cream-Banana Muffins

00:39:00 16 servings, 1 muffin (63 g) each
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12 9 Reviews
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16 servings, 1 muffin (63 g) each

Sour cream and mashed fully ripened bananas make this yummy banana muffins recipe incredibly moist. It's the chopped walnuts that make the banana muffins nutty.

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Make It

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  • Heat oven to 350ºF.
  • Combine first 3 ingredients. Beat butter and sugar in large bowl with mixer until blended. Add bananas, sour cream and eggs; mix well. Add flour mixture; mix just until moistened. Stir in nuts.
  • Spoon into 16 paper-lined muffin cups.
  • Bake 22 to 24 min. or until toothpick inserted in centres comes out clean. Cool in pans 5 min. Remove to wire racks; cool slightly or to room temperature.

Chocolate-Glazed Banana Muffins

Bake and cool muffins as directed. Cook 2 oz. (1/4 of 225-g pkg.) Baker's Semi-Sweet Chocolate and 3 Tbsp. whipping cream in small saucepan on low heat until chocolate is completely melted and mixture is well blended, stirring frequently. Cool 3 min. or until slightly thickened. Drizzle over muffins. Let stand until glaze is firm.


Add one of the following to batter before pouring into prepared muffin cups and baking as directed: 4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate, chopped; 8 cooked and crumbled bacon slices; or 1 cup toasted flaked coconut.


  • 16 servings, 1 muffin (63 g) each

Nutritional Information

Serving Size 16 servings, 1 muffin (63 g) each
Calories 230
% Daily Value
Total fat 10g
Saturated fat 4g
Cholesterol 35mg
Sodium 105mg
Carbohydrate 31g
Dietary fibre 1g
Sugars 15g
Protein 4g
Vitamin A 6 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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