How to make it

  • Preheat the oven to 425 degrees.
  • 1. In a medium bowl, mix the flour, salt, baking powder, and baking soda together.
  • 2. In another bowl, mash the bananas. Whisk two large eggs and add those to the bananas. Add the oil, milk, sugars, sour cream and vanilla. Blend well. Stir in the nuts.
  • 3. With a spatula, mix the dry ingredients into the liquid mixture. Stir until just combined. Spoon the batter into 10 to 12 well-greased muffin tins. Ten muffins will give you large, nicely-domed muffins. Fill any unused muffins cups half full of water.
  • 4. Bake for eight minutes at 425 degrees. Reduce the temperature to 350 degrees and continue baking for another 6 to 10 minutes or until they test done with a toothpick. Remove from oven and let the muffins rest in the tins for a few minutes and then remove them to wire racks to cool.
  • Bakers note: The burst of heat in the initial high temperature helps dome the muffins.

Reviews & Comments 3

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    " It was good "
    sparroe ate it and said...
    I just made these for a brunch, where they were very well received. Lovely stuff.
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  • villy 11 years ago
    Good low fat recipe. Muffin has good flavor, moist and the texture is not rubbery like other low fat recipes. Recipe forgets to add the vanilla extract into the liquid mixture, but no biggie.
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  • michellem 11 years ago
    bananas and pecans..what a treat..
    Was this review helpful? Yes Flag

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