Sour cream banana muffins

Sour cream banana muffins



  • 2 cups flour, sifted
  • 1 cup sugar
  • 1/2 tsp baking soda
  • 4 very ripe bananas, mashed
  • 1/2 cup butter, melted
  • 1/2 cup sour cream
  • 1 tsp vanilla essence
  • 12 pecans


Pre-heat oven to 180C. Place patty pans in a 12 cup muffin tray.

Mix flour sugar and baking soda together.

Beat egg and add bananas, sour cream, butter and vanilla. Mix with a wooden spoon.

Pour flour into wet ingredients and stir until just combined.

Pour 1/2 cup measures into each patty pan place a pecan on each cup.

Bake for 20-25 minutes.


    • This banana muffin is light and moist and is a perfect anytime snack.
    • I like that this recipes does not use vegetable oil to make it moist.
    • I used little squares of baking paper to bake these muffins so they looked “cafe style”.

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