Bananas are not my favorite fruit but I try to eat one a couple times a week since they are so good for you. Consequently, I have lots of bananas that are on their way to yucky.
I came across this recipe while going through some community cookbooks and it turned out to be a great choice. The muffins have great banana flavor and are nice and moist. There is nothing worse than dry muffins. I used cinnamon as my spice of choice since it’s my favorite and using a tablespoon did not make it too cinnamon-y. Mixing up some spices will work as well. Just use your favorite baking spices.
Mr. Meat Eater ate them for breakfast for several days so they do keep for a 3-4 days in a container. I think they would freeze well, too.
Banana Bread Muffins
1/2 cup butter, room temperature
1 tsp vanilla
1 cup sugar
3 ripe bananas, mashed
3/4 cup sour cream
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 tbsp cinnamon, nutmeg, allspice or your choice of spice ~ you can also mix spices
2/3 cup brown sugar
1/2 cup flour
1 tsp cinnamon
1/3 cup melted butter
Preheat oven to 350º. Grease muffin tins with cooking spray.
Cream the butter, vanilla, and sugar in a large mixing bowl until fluffy. Beat in the eggs. In a small bowl, combine the smashed bananas and sour cream. In another bowl, mix the flour, baking soda, salt and whatever spice/spices you decide on. Blend the dry ingredients into the wet ingredients, alternating with the banana mixture.
Spoon into prepared muffin tins. Sprinkle topping over the top.
Bake 20-30 minutes or until a toothpick inserted in the middle comes out clean.
Topping: Mix all the ingredients together and sprinkle on tops of the muffins before baking.
Makes 12 muffins
Adapted from: Paws-itively Good Chow