Sour Cream Banana Muffins

Sour Cream Banana Muffins

Serves 12
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Allergy / Intolerance Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for Amines Challenge, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet - High Chemical
Meal type Sweet Things
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
Moist banana muffins made with sour cream.


  • 1 cup wholemeal plain flour
  • 1 cup plain white flour
  • 3/4 cups sugar
  • 1/2 teaspoon bicarbonate of soda
  • 3 Very ripe bananas (mashed)
  • 100g butter (melted)
  • 1/2 cup light sour cream
  • 1 egg
  • 1 teaspoon vanilla essence
  • 1 banana (sliced into 12 pieces)


1. Preheat the oven to 180 C. Place patty pans into two 6-hole muffin trays.
2. Sift the flours, bicarbonate of soda and sugar into a bowl, adding the husks back in.
3. Beat the egg and add the mashed banana, sour cream, butter and vanilla. Mix together with a wooden spoon.
4. Pour the flour into the wet ingredients and mix until just combined.
5. Divide the mixture evenly into the 12 patty pans and place a slice of banana on top.
6. Place in the oven and bake for 20 to 25 minutes, or until cooked through.
7. Allow to cool slightly in the pan then remove to a wire rack to cool completely.


High Amines, Low Salicylates, Low Glutamates

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