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Banana Muffins With Sour Cream and Toasted Almonds
The Origin of Banana Sour Cream and Almond Muffins
I almost always have overripe bananas and when that happens, if I'm not ready to do anything with them just yet, I mash them and put them in freezer tight containers and mark them for later use. Well I needed something to go with coffee tonight, because that is a custom my husband and I have ever since we were married; coffee and dessert in the evening.
So I took out the mashed bananas I had in the freezer and didn't want to make the same old banana muffins (although they are good) so I wanted to chang the recipe. I was thinking about what other flavors would compliment bananas and thought of sour cream and almonds, so that is how I came up with this recipe.
Muffins are great because they take no time at all to make and are good for any time and last several days on your counter, wrapped, of course. Hope you enjoy them. Bon Appetit !
The Benefits of Bananas and Almonds
- Both bananas and almonds have a few similar benefits which include: lowering blood pressure and reducing the risk of heart attack.
- Also they lower the rise in blood sugar and insulin after meals.
- Bananas also are high in potassium and low in salt
- Protect against muscle cramps during workouts and nighttime leg cramps buy eating a banana a day
- Improve you mood and reduce PMS symptoms; among a number of other benefits
- Almonds help lower 'bad' cholesterol
- Protect artery walls from damage
- Help build strong bones and teeth
- Provide healthy fats and aid in weight loss
- Nourish the nervous system and help increase high intellectual level and longevity; among other benefits also.
Photos of Banana Muffins with Sour Cream and Almonds
- 1 1/2 cups flour
- 3/4 cup mashed bananas
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 1/2 cup sour cream
- 1 egg
- 3/4 cup sugar
- 1/3 cup almonds, sliced and lightly toasted
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Preheat oven to 350 degrees. Spray muffin tins with non-stick spray or baking spray
- Toast the almonds in a small dry pan at medium heat just until lightly toasted, they will toast more in the oven. Toss them occasionally.
- Mix flour, baking powder, baking soda and salt and set aside.
- Combine the bananas, sugar, egg, melted butter, sour cream and both extracts in another bowl.
- Mix the flour mixture into the wet ingredients just until all is blended. Don't over mix, muffins have a different texture then cup cakes.
- Scoop the batter into the prepared muffin tins and top with the toasted almonds. Bake for 20 or 25 minutes or until a toothpick comes out clean when inserted in the middle.