Banana Sour Cream Nut Muffins

As always, there was the the overripe banana sitting on the counter. I already have 1/2 a dozen in the freezer and didn't feel like adding this lone one to the bunch. I wanted to use him up instead and create something rich, cakey, sweet and perfect for breakfast. What better way to do that then to make a golden batch of banana muffins filled with pecans and hints of nutmeg and cinnamon.

These muffins contain milk, egg, banana, oil and sour cream for optimum moisture. They have a luxurious cake-like crumb and are perfect plain or with dollop of butter; better yet why not try cream cheese?

You can fill your muffin liners right to the top with batter as they don't rise up and overflow the way other muffin recipes tend to do. If you like a sweet crunch on top, feel free to top with turbinado or demerara sugar right before baking.

You can use any type of nut you prefer in the recipe but pecans or walnuts work best in my opinion. And if you love banana-chocolate combos, just swap out the nuts for chocolate chips. My girls love that variety !

LET'S GET STARTED !

RECIPE:

WHAT YOU NEED

2 cups all purpose flour
1/2 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 cup (1 med-large banana), mashed
1/2 cup milk (2% is fine)
1/3 cup oil (any neutral oil works well. I use Becel)
1/4 cup full fat sour cream
1 egg, slightly beaten


MAKE IT

LINE 12 MUFFIN CUPS with paper liners
PREHEAT oven to 375F

IN LARGE BOWL, whisk together first 6 ingredients
MAKE WELL in center of these dry ingredients
IN MED BOWL, whisk together remaining ingredient until combined
FOLD wet ingredients into dry just until combined
WITH cookie or ice cream scoop, drop batter into muffin lined cups filling to the top
BAKE 15-18 MINUTES or until toothpick inserted in center comes out clean
ALLOW to cool 2-3 minutes in pan then move to cool completely on a baking rack