Banana Oat Muffins with Sour Cream

Name: Banana Oat Muffins with Sour Cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 cup rolled oats; 1 tsp baking soda; 1/2 tsp salt; 3 ripe bananas (mashed); 1/2 cup sour cream; 1/2 cup unsalted butter (melted); 1 tsp vanilla extract; 2 large eggs; 3/4 cup granulated sugar

35 min 12 muffins Easy

All Recipes

Moist and fluffy banana oat muffins enriched with creamy sour cream. Perfect for breakfast or a snack!

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Easy

Banana oat muffins with sour cream are a delightful twist on a classic favourite. They combine the natural sweetness of ripe bananas with the hearty texture of oats, creating a muffin that's both satisfying and nutritious. The addition of sour cream not only adds moisture but also a subtle tang that enhances the overall flavour of the muffins. This recipe is perfect for anyone looking to add a little variety to their breakfast routine or for a quick snack on the go. Whether you're a seasoned baker or a beginner, this recipe is straightforward and yields delicious results every time. With just a few simple ingredients, you can enjoy homemade muffins that are much better than store-bought versions.

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

Pro tip: Ensure the oven is fully preheated before baking for even cooking.

Mix dry ingredients

In a large bowl, whisk together the flour, rolled oats, baking soda, and salt. Set aside.

Pro tip: Use a fine mesh sieve to sift the flour for a lighter muffin.

Prepare wet ingredients

In another bowl, combine the mashed bananas, sour cream, melted butter, vanilla extract, eggs, and sugar. Mix until well blended.

Pro tip: Mash bananas thoroughly to avoid large chunks in the batter.

Combine ingredients

Gently fold the wet ingredients into the dry ingredients until just combined. Avoid over-mixing.

Pro tip: The batter should be slightly lumpy for tender muffins.

Fill muffin tin

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Pro tip: Use an ice cream scoop for even distribution.

Bake the muffins

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.

Pro tip: Rotate the muffin tin halfway through baking for even browning.

Cool and serve

Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Pro tip: Cooling on a wire rack prevents the bottoms from becoming soggy.

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Tips & Tricks

Use ripe bananas for the best flavour and sweetness.
Sour cream adds moisture and tang to the muffins.
Mix the dry and wet ingredients separately to avoid over-mixing.

Frequently Asked Questions

How many calories are in banana oat muffins with sour cream?

Each muffin contains approximately 210 calories.

Can I freeze banana oat muffins?

Yes, you can freeze them in an airtight container for up to 3 months.

What makes these muffins moist?

The addition of sour cream and ripe bananas keeps the muffins moist.

How long do banana oat muffins last?

They last about 3 days at room temperature or up to a week in the fridge.

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt can be used as a substitute for sour cream.

Serving Suggestions

Serve these banana oat muffins warm or at room temperature. They pair wonderfully with a cup of coffee or tea for a delightful breakfast or afternoon treat. To make ahead, you can freeze the muffins in an airtight container for up to 3 months. Simply thaw them at room temperature or warm them up in the oven before serving.

Nutrition per serving

210

Calories

Protein

Fat

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Medium70 min

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