Banana Muffins

There always seems to be a few bananas on death’s doorstep in the banana bowl sitting on top of the refrigerator. I am not sure how this happens but it is a regular occurrence in my kitchen. So then one must make the big decision, banana loaf or banana muffins? Today the muffins won.

To dress up the banana muffins and add a little crunch I sprinkled some granola on top. It really was just the crumbs at the bottom of the bag- you know the ones you don’t really want in your cereal bowl, but feel guilty throwing in the garbage. Those crumbs make an ideal topping for muffins, so keep them!

I am always amazed at the delicious aroma that such a few ingredients can create. After baking the muffins, we had gone for a walk outside and when we came back in the smell was so amazing my stomach started to growl- LUNCH time!

So the next time you have those 2 sorry looking bananas sitting on your kitchen counter mix up a batch of muffins and don’t forget the granola crumbs!

Banana Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 2 ripe bananas
  • ¾ cup full-fat sour cream
  • 1 egg
  • ¼ cup canola oil
  • ½ tsp vanilla
  • 2 cup all-purpose flour
  • ¾ cup granulated sugar
  • ¾ tsp baking soda
  • ¼ tsp salt
  • ¼ cup granola
Instructions
  1. Preheat oven to 375℉. Grease a 12 cup muffin pan.
  2. In a large bowl mash bananas with a fork. Whisk in sour cream, egg, canola oil and vanilla.
  3. In a separate small bowl sift together the flour, sugar, baking soda and salt.
  4. Stir into wet ingredients just until no dry streaks remain.
  5. Divide evenly in the muffin tin. Sprinkle with granola.
  6. Bake 22-25 minutes or until skewer inserted in the middle comes out clean.
  7. Let cool in pan 5 minutes, then remove to rack to cool completely before storing.

 

This entry was posted in Muffins.

Leave a Reply

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.