Can I use Greek yogurt instead of sour cream?

Yes. Full-fat Greek yogurt works great and gives a very similar texture and tang. And a bonus boost of protein!

Can I use frozen bananas?

Yup. Let them thaw completely, pat away any excess moisture and then mash and use.

I don't have white whole wheat flour, what should I use?

The next best option is all-purpose flour. Whole wheat flour will also work; it will be denser, but still yummy.

Can I make these gluten-free?

I have not made these gluten-free but have heard that people have great success using a 1:1 all-purpose gluten-free flour like Bob's Red Mill or Cup4Cup .

How should I store these?

Store in an airtight container in the fridge for up to 1 week or in a freezer bag in the freezer for up to 3 months. Warm each muffin in the microwave for 10-12 seconds to get that fresh-baked feel!

How can I make these lower in sugar?

You can reduce the amount of sugar to ½ cup but I wouldn't recommend going lower than that or it will affect the texture and flavor.

What can I use instead of avocado oil?

You can us any other neutral-flavored oil or melted unsalted butter.

Sour Cream Banana Muffins with Crunchy Walnut Topping

Description

These banana muffins are ultra-moist, naturally sweetened with ripe bananas, and finished with a crunchy sugar topping. Easy to make and perfect for breakfast or snacking!

Ingredients

Units Scale

3 medium very ripe bananas, mashed (about 1 1/4 cup mashed)
2/3 cup brown sugar
1/2 cup avocado oil
2 eggs
1/3 cup sour cream or full-fat Greek yogurt
1 teaspoon vanilla extract
1 3/4 cup white whole wheat flour (all-purpose is fine too)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup chocolate chunks or chips, or both!
1/4 cup walnuts, finely chopped
2 tablespoons turbinado sugar

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Instructions

Preheat oven to 425°F (218°C). Grease or line a muffin tin with paper liners.
In a large mixing bowl mash the bananas until very liquidy. Add ⅔ cup brown sugar, ½ cup oil, 2 eggs, ⅓ cup sour cream or Greek yogurt and 1 teaspoon vanilla extract. Whisk until combined.
Add 1 ¾ cup flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon cinnamon and ½ teaspoon salt, taking care to not overmix the batter. Fold in 1 cup chocolate chunks or mixins of choice.
Fill each cup almost to the top. Add a heaping teaspoon of finely chopped walnuts, followed by a sprinkle of turbinado sugar.
Bake muffins for 5 minutes at 425°F, then without opening the oven door, reduce oven temperature to 350°F (177°C). Bake another 17-18 minutes, until a toothpick inserted comes out clean. Let cool for a few minutes in the pan and then remove to a cooling rack.
Let cool another few moments and then eat warm! I love mine drizzled with peanut butter, but a lil pat of salted butter is also immaculate.

Notes

Jumbo muffins: Bake at 425°F for 5 minutes, reduce oven temperature to 350°F and bake another 25-26 minutes. Watch video on how to improvise muffin liners with parchment paper if you’re using a jumbo muffin tin!

Mini muffins: Bake at 350°F for 12-14 minutes, check for doneness with a toothpick, all ovens are a little different.

Frozen bananas: You can absolutely use frozen bananas, let thaw completely at room temperature, drain off any excess liquid and then mash and continue with recipe.

Refer to the above blog post for step-by-step photos, expert tips and answers to frequently asked questions!

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Nutrition

Serving Size: 1 muffin
Calories: 277
Sugar: 20.2 g
Sodium: 220.6 mg
Fat: 13.5 g
Carbohydrates: 37 g
Fiber: 3.4 g
Protein: 5.1 g
Cholesterol: 32 mg