Sour Cream Banana Breakfast Muffins

Guys. It is supposed to be almost 100 degrees in Seattle this week. That’s right… ONE HUNDRED! I think it goes without saying that I am NOT turning my stove or oven on once this week! I woke up early this morning to make us some breakfast muffins so that we have something quick to grab on our way out the door; something that does not need to be reheated.

These are very quick and easy! About 5-10 minutes of mixing and 20 minutes of baking. Just a good old-fashioned wet bowl mixed into dry bowl type of recipe. If you an early morning riser, these are absolutely something that can be whipped together while you are getting ready for the day!

My thoughts on this recipe – I enjoy substituting sour cream or plain yogurt into recipes where people would usually use milk or cream. I find the batter is a little thicker and I like the size and consistency a little better. If you wanted to sprinkle a little granulated sugar on these as you put them into the oven, I think that would be a nice touch but is not necessary! You can of course leave out the walnuts entirely, or sub in 1/2 a cup of something else such as shaved coconut or dried fruit like craisins.


  • 2C All Purpose Flour
  • 1T Baking Powder
  • 1/2t Baking Soda
  • 1/2t Salt
  • 1/2t Cinnamon
  • 1/4t Nutmeg
  • 2 Large Eggs
  • 1C Sour Cream
  • 2/3C Packed Light Brown Sugar
  • 1t Vanilla Extract
  • 4T Butter, Melted
  • 1/2C Mashed Ripe Bananas (I just used 1 banana without measuring)
  • 1/2C Chopped Walnuts


Preheat your oven to 400 degrees Fahrenheit. Butter a muffin tin, or use muffin cups (ideal) to prevent batter from sticking to the pan.

Measure the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a large bowl. Stir briefly with a whisk, only to combine.

In a medium bowl, mix your eggs, sour cream, vanilla, and butter. Stir in your banana and walnuts. Pour this into the dry ingredient bowl, again stirring only to combine.

Pour your batter evenly across the 12 muffin cups. Bake for approx. 17-20 minutes, until a toothpick or knife can be inserted and come out clean. Let cool for 3-5 minutes before removing from muffin tin.

I like to serve hot, sliced in half with a little butter or cream cheese in the middle 🙂


X.O. Abbey Co.


Suggested kitchen gear for this recipe:

Silicone Muffin Pan / Tin Cupcake Mold by Daisy’s Dream – 12 Cup Silicone Pan / Baking Tray – Easy To Use – Simple To Clean, Red Bakeware
Premium Silicone Pot Holder,Trivets,Hot Mitts,Spoon Rest And Garlic Peeler Non Slip,Heat Resistant Hot Pads,Multipurpose Kitchen Tool. 7×7″ Potholders(Set of 6) Non Slip,Dishwasher Safe,Durable.
StarPack Premium Silicone Spatula Set of 4 with Hygienic Solid Coating – Bonus 101 Cooking Tips (Cherry Red)


Disclaimer: I am a member of the Amazon Affiliates program… I am not sponsored by any of these products, I just really like them! I do however get a little kick-back if you purchase anything through the links provided. Prices are no different than if you were just shopping on your own 🙂

11 Replies to “Sour Cream Banana Breakfast Muffins”

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