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Banana Muffins

These have been a family favorite for many years.  I found this recipe when my daughter we very young.  I cut the sugar in half and used half whole wheat in the recipe.  I found it to be a healthy breakfast for my little ones. It brings back many happy memories each time I make these.

When I have a ton of ripe bananas that need to be used up, I make these for breakfast. Today I added chocolate chips and sprinkled a little brown sugar on top for a little crunch to give the recipe a new twist, it was a hit, even with my non banana lovers.  This recipe requires only one bowl, which makes it super easy and quick on those hectic mornings!

     


Banana Muffins 
Adapted from Martha Stewart

Ingredients

4 (1 1/2 to 2 pounds) ripe bananas
1 cup packed light-brown sugar
1/2 cup canola oil
1 large egg
2 cup all-purpose flour ( or use 1 cup all-purpose flour and 1 cup whole wheat)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1 tablespoon pure vanilla extract

Directions

Preheat oven to 350 degrees. Line a muffin pan, regular or mini, with paper liners.

Peel 4 bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour cream and vanilla; beat until combined.

Fill muffin liners three-quarters full. Bake until tester inserted into center comes out clean, about 25 minutes for regular muffins and 20 for mini, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature.
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