Banana Muffins

Has this ever happened to your bananas?

Well, it happens to ours all the time and we have the perfect solution - banana muffins!!
These are a staple at our house and the kids always cheer when it's a banana muffin day.
My recipe comes from an old Martha Stewart Kids magazine that I got years ago. It never fails and it calls for half white/half wheat flour, so it's a little healthier. Well, adding the sour cream probably nixes that, but what the heck - the wheat flour makes me feel better about myself!


You will need:

4 overripe bananas (one extra for garnish if you like - you can cut thin slices of banana and place a slice on top of batter just before placing in oven. I think it looks cool, but my kids don't ever eat that part, so the pics won't show this snazzy garnish idea.)

1 cup light brown sugar
1/2 cup canola oil
1 large egg
1 cup all purpose flour
1 cup whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup sour cream
1 Tbl. vanilla extract

Preheat oven to 350 degrees

First peel the bananas - great job for "helpers".

Place in large bowl and use a mixer to mash the bananas.

Add brown sugar, oil, and egg. Beat until smooth.

Reduce speed to low (If you are lucky enough to own a Kitchenaid - not me yet, I just use Natalie.) Or just set down the beater and add flours, baking powder, baking soda, and salt. Beat until smooth.

Oops - this picture is out of order! Line muffin tin with paper liners (Angela's favorite job!)

Add sour cream (we're partial to anything Tillamook brand!) and vanilla (Kirkland brand is our favorite) and beat until combined.

Did I say Angela's favorite job was putting in the paper liners - I forgot about THIS important job! Licking the beaters!!

I like to use my cookie scoop to pour in the batter.

Bake in 350 degree oven for 25 minutes (20 for mini muffins)

This recipe makes 18 muffins.

MMMMM - so good! These never last long at our house.