Say good morning with these delicious banana muffins! They are so tasty and satisfying in the morning. I have to give credit to the owner of Northwood Inn Bed and Breakfast in Ocean City, NJ for this great recipe. While working there during high school, I became their trusty baker. During the week I would bake these muffins, along with other ones like blueberry, glazed lime-nut, and orange chocolate chip. Since then. I have continued making the banana muffin recipe with some yummy additions.
These muffins are a cincth to make and are a great breakfast during the busy work week or if you are having visitors on the weekend. They freeze well too! Here is the recipe.
Preheat oven to 400 degrees.
Ingredients:
1 3/4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt (I never measure this ingredient, a pinch of salt is all you need)
1/2 cup or one stick butter
1 1/4 cups sugar
2 eggs
1/4 cup sour cream
1 cup mashed bananas (3 medium)- to mash my bananas I put them inside of a zip lock bag, seal it shut, and use my hands to mash them up.
Directions:
These muffins are a cincth to make and are a great breakfast during the busy work week or if you are having visitors on the weekend. They freeze well too! Here is the recipe.
Preheat oven to 400 degrees.
Ingredients:
1 3/4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt (I never measure this ingredient, a pinch of salt is all you need)
1/2 cup or one stick butter
1 1/4 cups sugar
2 eggs
1/4 cup sour cream
1 cup mashed bananas (3 medium)- to mash my bananas I put them inside of a zip lock bag, seal it shut, and use my hands to mash them up.
Directions:
- Stir together first three ingredients and make a well in the center (I use a whisk to mix).
- Cream together butter, sugar, and one egg (no need to use a kitchen aid, a whisk or hand mixer works just fine).
- Beat in second egg
- Mix in sour cream and bananas.
- Pour into well and stir to mix (mixture is lumpy).
- This is where you can be creative! I have tried adding chocolate chips, softened peanut butter, walnuts, or pecans.
- Fill greased muffin pans 3/4 full (I use an ice cream scoop to scoop the batter). Makes about 15-16 muffins.
- Bake muffins for 18-25 minutes. I keep an eye on them because they brown fast! As soon as the top is golden brown I take them out of the oven.
- Let them cook a few minutes inside the pans. Then use a perry knife to loosen the edges, and take the muffins out to cool on a cooling rack.