Preheat oven to 350F / 180C.
Place dry ingredients in a bowl and set aside. Cream butter and sugar until fluffy. Add eggs one at time, then sour cream and bananas. Make sure the bananas are mashed up really well to avoid lumps. Slowly add dry ingredients.
Spray muffin pan with non-stick cooking spray (or use muffin liners) and place in oven. Bake 20-25 minutes until lightly browned and top springs back when pressed with finger. Do the toothpick test to make sure there aren't any doughy parts!
These are best when they are still warm- or zap for a few seconds in the micro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (118g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 92 (23%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 55.4mg||17 %|
|Sodium 154.6mg||5 %|
|Potassium 117.2mg||3 %|
|Total Carbohydrate 73.7g||22 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 72.5g|
|Protein 3.9g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 394
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