Banana Sour Cream Muffins–because there are too many overripe bananas in the world.
I kid, but really. They get overly ripe so fast don’t they? And maybe you toss them in the fridge and think you’ll use them. Or freeze them for smoothies. And sometimes you do get to them. But sometimes, well….hello garbage can. (According to this article, Americans throw away 5 billion bananas every year.)
So take those bananas and use them now. Do the thing now. Get ‘er done and try these muffins. You’ll love them. My kids love them! I used to serve these to them aside scrambled eggs and bacon or sausage. Fun, filling breakfast.
And yes, I realize that most muffins are glorified cupcakes. Whatevs. They taste great and I’m okay with that.
If you’ve got a ton of bananas to use up, double this recipe. Banana Sour Cream Muffins freeze really well. Just take however many you want out of the freezer the night before.
And if you’re looking for something a little healthier, try these flourless muffins. They have mini semisweet chips in them! Actually, that’d make a pretty great addition to these muffins as well. Hmmm, what else might be fun to add? Any ideas?
Banana Sour Cream Muffins
- June 14, 2021
- about 18 muffins
- Print this
Ingredients
- 1 stick butter, softened (8 Tablespoons)
- 1 1/4 cups sugar
- 2 eggs
- 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)
Directions
- Step 1
- Preheat oven to 350 degrees. Line muffin pan with liners or spray with cooking spray.
- Step 2
- Cream butter, sugar, and eggs until fluffy and well combined. Beat in sour cream, bananas, vanilla, salt, and baking soda until smooth.
- Step 3
- Stir in flour, mixing only until blended.
- Step 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.
