The Best Make Ahead Banana Pecan Muffins

3.67 from 6 votes

The Best Make Ahead Banana Pecan Muffins

Thanks to a few tablespoons of sour cream, these Banana Pecan Muffins come out moist and delicious every time. They are also freezable which is great for busy mornings!Serving Size: 1 muffin

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings to 21 muffins

Calories 181kcal

Ingredients

1 cup sugar
1/2 cup butter at room temp
2 eggs at room temp
3 mashed bananas
1/2 teaspoon almond flavoring
1 and 2/3 cups all purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup finely chopped pecans
4 Tablespoons sour cream

Instructions

Preheat oven to 350 degrees.
Line a muffin/cupcake tin with liners.
Cream butter and sugar together. Add eggs, bananas, and almond flavoring. Beat until well mixed.
Combine the flour, baking soda, baking powder, and chopped pecans in a medium bowl.
Alternate mixing in the dry ingredients with the 4 Tablespoons of sour cream into the banana mixture.
Pour about 1/4 cup of the mixture into each muffin tin.
Bake for 20-25 minutes or until a toothpick inserted comes out clean.

Notes

Time Saving Tip:
Make these ahead of time and place in the freezer. To freeze, wait until the muffins cool. Wrap each muffin in saran wrap. Place them in a gallon sized zip lock bag and label. You do not have to take the muffin liners off. To defrost, take muffins out of the bag and place on the counter until they reach room temperature. They can stay frozen up to 3 to 4 months.

Nutrition