Sour Cream Banana Walnut Muffins

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Yields 18 muffins

2 cups whole-wheat flour
1 tsp baking soda
1/2 tsp salt
1 cup Sucanat
1/4 cup olive oil (not extra virgin)
1/3 cup egg whites
1/3 cup sour cream
1 tsp vanilla extract
4 very ripe bananas, mashed
1 cup walnuts, coarsely chopped

Preheat the oven to 350 degrees. Prepare the muffin pan with liners or spray with nonstick spray.

In a large bowl, combine the flour, baking soda, salt, and Sucanat until well-blended. In another large bowl, whisk together the olive oil, egg whites, sour cream, and vanilla until well blended. Then mix in the mashed bananas. Add the dry ingredients to the wet ingredients, mixing by hand until well incorporated. Then mix in the walnuts.

Spoon the batter into muffin tins. Bake 15 to 20 minutes until golden brown and a toothpick inserted in the center of the muffin comes out clean.

Cool a few minutes, and then move the muffins to a wire rack to cool completely.

Nutrition Facts
Calories 197 (From Fat 76); Fat 8g (Saturated 1g); Cholesterol 2mg; Sodium 150mg; Carbohydrate 29g (Dietary Fiber 3g); Protein 4g

Vary it! If you don’t feel like spooning the batter into individual muffin tins or want to avoid baking these in batches, turn it into banana bread instead. Simply pour the batter into a greased 9-x-5 inch metal or glass loaf pan and bake at 350 degrees for about an hour, or until a toothpick inserted in the center comes out clean.