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 tweeked 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 - 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
Moist and delicious muffins perfect for breakfast or a snack!
- ¼ cup white sugar (for dusting)
- 1 teaspoon ground cinnamon (for dusting)
- ½ cup butter, softened
- 1 ½ cups white sugar
- 2 eggs
- 3 very ripe bananas, mashed
- 1 (8 ounce) container sour cream
- 1 teaspoon vanilla extract
- 1 teaspoons ground cinnamon
- ¼ teaspoon salt
- ½ Tablespoon baking soda
- 1 ½ cups whole wheat flour
- 1 ½ cups of unbleached all-purpose flour
- Preheat oven to 325°F. Spray muffin pans with non-stick cooking spray (I used butter flavored) and dust with sugar and cinnamon.
- In a large bowl, cream butter and 1 ½ cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon.
- In a separate bowl, whisk together the salt, baking soda and flours. Combine the wet and dry ingredients and mix well. Scoop into muffin pans (about ⅔ full).
- Bake for 25 minutes. Makes 2 dozen muffins! Enjoy!
- Serving Size: 1 muffin