A moist banana muffin made with oat bran.
| 1/2 |
|
cup firmly packed brown sugar |
| 1/4 |
|
cup LAND O LAKES® Butter, softened |
| 2 |
|
large (1 cup) ripe bananas, mashed |
| 1 |
|
(8-ounce) carton (1 cup) LAND O LAKES® Sour Cream |
| 2 |
|
eggs |
| 1 1/4 |
|
cups all-purpose flour |
| 1 |
|
cup oat bran |
| 1/3 |
|
cup chopped pecans, if desired |
| 1 |
|
teaspoon baking powder |
| 1/2 |
|
teaspoon baking soda |
Heat oven to 375°F. Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add bananas, sour cream and eggs. Continue beating, scraping bowl often, until well mixed.
Stir together flour, oat bran, pecans, baking powder and baking soda in medium bowl. Stir flour mixture into sour cream mixture by hand just until moistened. Spoon into paper-lined or greased muffin pan. Bake for 23 to 28 minutes or until lightly browned..
