Sour Cream and Banana Muffins with Quinoa
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 36
  • 2 cups whole wheat flour
  • 2 cups all purpose flour
  • 1 cup whole oats
  • 1½ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 1 tablespoon cinnamon
  • ½ teaspoon salt
  • 1 cup sugar
  • ¼ cup extra virgin olive oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 4 very ripe bananas, mashed
  • 1 cup half-and-half
  • 1 cup sour cream
  • 1 cup quinoa, cooked according to package directions.
  1. Combine the flours with the oats, baking soda, baking powder cinnamon, salt and sugar in a large bowl and stir to mix well.
  2. In another bowl, combine the olive oil, eggs, vanilla, mashed bananas, half-and-half, and sour cream and stir until smooth.
  3. Add the wet ingredients to the dry ingredients and stir to mix just until combined. Use an ice cream scoop to portion batter into lined muffin cups and bake at 375 degrees until a toothpick inserted into the center comes out clean, about 15 minutes.
Recipe by Cooking With MicheleĀ® at