Surprise the family with a batch of Banana-White Chocolate Muffins. Banana-White Chocolate Muffins include sour cream and walnuts for an amazing flavor.
What You Need
Original recipe yields 16 servings
2-1/4 cups flour
1-1/2 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/4 cup butter, softened
3/4 cup granulated sugar
1/4 cup packed brown sugar
1 cup mashed fully ripe bananas (about 3)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 tsp. lime zest
1 pkg. (4 oz.) BAKER'S White Chocolate, coarsely chopped
1 cup chopped PLANTERS Walnuts
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Let's Make It
Heat oven to 350ºF.
Combine first 3 ingredients. Beat butter and sugars in large bowl with mixer until light and fluffy. Add bananas, sour cream, eggs and lime zest; mix well. Add flour mixture; mix just until moistened. Stir in chocolate and nuts.
Spoon into 16 paper-lined muffin cups.
Bake 22 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 5 min. Remove muffins from pans to wire racks; cool slightly or to room temperature.
With their built-in portion control, these tasty muffins make great treats.
Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Prepare using your favorite variety of PLANTERS Nuts.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.