These banana muffins are always handy to keep on hand for a healthy snack. They freeze beautifully so you don't have to eat them all at once...but we won't judge if you do!
These banana muffins are always handy to keep on hand for a healthy snack. They freeze beautifully so you don’t have to eat them all at once…but we won’t judge if you do!
Ingredients
Method
1.Preheat oven to moderate, 180°C. Lightly grease 18 holes of 2 x 12-hole muffin pans.
2.Sift flour and bicarbonate of soda into a large bowl. Stir in sugar.
3.Combine butter, banana, sour cream, eggs and milk. Fold gently into flour mixture. Be careful not to over-mix.
4.Spoon mixture into pans until 2/3 full. Combine pistachios and sugar and sprinkle over top.
5.Bake, 15-20 minutes, until cooked when tested with a skewer. Cool in pans for 5 minutes before turning onto a wire rack to cool completely. Serve with butter, if preferred.
You can store muffins in an airtight container (at room temperature) for up to three days.
Note
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