Today I realized I had some bananas in the fruit bowl getting overly ripe, so I decided to do a little baking. I started with this recipe, but tweaked it quite a bit and made it my own! Here's what I got. Sour Cream Banana Muffins.
This post was originally shared in April of 2012... I've been doing lots of behind-the-scenes blog work and decided to update some old posts with better pictures! I'll have something new and fabulous up for you tomorrow if all goes well! Now... on with the Sour Cream Banana Muffins...
Honestly, I'm not a big fan of banana-flavored things. I like a fresh (not overly ripe) banana every now and then, but I generally have zero interest in banana bread, banana pie, banana candy, banana smoothie, etc.
If you put a banana in a recipe (except for maybe this banana pudding recipe) - I probably don't want any of it. BUT - I do like these muffins. Especially hot out of the oven with a big slather of butter. Yum, yum, yum!!
We will be having them for breakfast in the morning if they last that long!! And my kids love them for snacks too! These are moist and soft and perfect for any time of day. Although it's spring right now, I really love to have these warm out of the oven in the Fall... they're so comforting!
Note: I bake these in a silicone muffin pan with no liners, but you could easily use a regular muffin pan and/or liners!Print