Sour Cream and Banana Muffins with Quinoa

November 18, 2019  •  Breads, Breakfast,

I probably make more muffins than any other baked good. They are a great way to use up leftovers – dried fruit, dairy that’s going to spoil soon, bananas that are past their prime, zucchini when your garden pumps out too much of it – and I keep them in my freezer for when my friends come over for our weekly exercise together, or for Sunday mornings when I want one with my coffee, or for when out of town guests come to stay.

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.



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