These muffins have become an oft-requested breakfast item at my house. And they’re a great way to use up over-ripe bananas. This recipe doubles well, and you can freeze the muffins for future breakfasts or snacks. Just thaw them out the night before.
1 stick butter, softened
1 1/4 cups sugar
1/4 cup sour cream
1 tsp. baking soda
2 large bananas, mashed (about 1 cup)
2 tsp. vanilla
1/2 tsp. salt
1 1/2 cups flour (white, wheat, or combo)
1. Preheat oven to 350 degrees. Line muffin pan with liners or spray with cooking spray.
2. Cream butter, sugar, and eggs until fluffy and well combined. Beat in sour cream, bananas, vanilla, salt, and baking soda until smooth.
3. Stir in flour, mixing only until blended.
4. Fill muffin cups 2/3 full (I find a large cookie scoop is perfect for this). Bake for 20-25 minutes or until tops spring back when lightly touched. Turn out immediately to cool on racks.
Makes about 18 muffins
Source: The Hows and Whys of the Year Supply by Melissa Coombs