A moist banana muffin made with oat bran.
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1/2 cup firmly packed brown sugar
1/4 cup Land O Lakes® Butter, softened
2 large (1 cup) ripe bananas, mashed
1 cup sour cream
2 large Land O Lakes® 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. Place paper baking cups into 12-cup muffin tin or grease muffin cups; set aside.
Combine sugar and butter in 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 another bowl. Stir flour mixture into sour cream mixture just until moistened. Spoon into prepared pan. Bake 23-28 minutes or until lightly browned..
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