Sift together flour, baking powder, baking soda, and salt. Cream butter with sugar until fluffy. Beat in eggs. Puree bananas, sour cream and vanilla. Alternate add dry ingredients in 3 additions and banana mixture in 2 additions to the egg mixture. Beat enough to incorporate. Fold in raspberries and toasted almonds. Spoon into greased muffin tins and bake in a preheated 350 deg F oven for about 25 minutes, until puffed, browned and springy. Makes about 15 muffins.
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|Serving Size: 1 Serving (115g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 160 (39%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 174.8mg||54 %|
|Sodium 211.1mg||7 %|
|Potassium 97.8mg||3 %|
|Total Carbohydrate 56.4g||17 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 55.5g|
|Protein 7.1g||10 %|
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Calories per serving: 407
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