5 Reviews

Excellent recipe.. I made a couple of substitutions just for personal preference. I used half whole wheat flour, brown sugar (about 3/4) cup, and vanilla yogurt instead of sour cream. <br/>I also through in a 1/2 cup of chocolate chips! Yummy!

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Elaine B. June 29, 2014

I made the muffins just as the recipe was written and loved them; did not find a need to add more sugar. The toasted pecans added a lot of flavour. I am on vacation without my usual recipes and googled to find this one. I think in the future this recipe will replace my old raspberry banana muffin recipe as they were so moist and tasty. I might try adding chocolate chips next time in addition to the pecans.

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patbell December 10, 2012

Very tasty muffin, but could be sweeter. The raspberry makes them taste less sweet. They taste a lot like banana bread. The sour cream is a no-fail for moist muffins. I love the recipe and will add more sugar next time.

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sheen161 November 12, 2012

I love this recipe. I have sent it to many friends and they can not get over how good it is. Never would have thought to put banana's and respberries in a muffin together.

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mattjen96 November 13, 2008

Really good! I subbed plain yogurt for the sour cream and I only had 2 bananas but it was still nice and subtly banana-y. I added chocolate chips instead of nuts. Super yummy! Great consistency, light muffin texture, not heavy at all like some banana breads. Cooked perfectly in 25 minutes, as written. I filled my muffin cups almost full and got 16 muffins. Thank you!

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SaraFish June 07, 2007
Banana Raspberry Muffins