Bananas are always hit or miss around here. I can buy them and they can be gone in a few days – while other times they just sit.
When they sit and actually start to turn brown this banana muffin recipe sure does come in handy – as the riper the bananas, the more flavorful these little mini muffins can be.
Not sure if it is the touch of vanilla or the baked on cinnamon & sugar topping – but this recipe always makes those bananas seem a bit more appealing.
Plus other than the sour cream – the remainder of the ingredients are pantry staples and more than likely already in your kitchen cabinets.
P.S. I have heard you can toss ripened bananas in the freezer – peel and all – until you are ready to use them. Has anyone ever tried this? I’d love to know!
- 2¼ Cups of Flour
- ½ Cup of Sugar
- 1 Tablespoon of Baking Powder
- ½ Teaspoon of Baking Soda
- ½ Teaspoon of Salt
- 3 Egg Yolks
- ½ Cup of Sour Cream
- ¼ Cup of Vegetable Oil
- 1 Teaspoon of Vanilla Extract
- 4 Ripe Bananas, Mashed (approximately 2 Cups)
- 4 Tablespoons of Flour
- ⅔ Cup of Brown Sugar
- 1 Teaspoon of Cinnamon
- 4 Tablespoons of Butter, Melted
- ⅔ Cups of Walnuts, Chopped (optional)
- Combine together the Flour, Sugar, Baking powder, Baking Soda, and Salt in a mixing bowl and set aside.
- In a separate bowl, combine the Egg Yolks, Sour Cream, Vegetable Oil, Vanilla Extract and Mashed Bananas.
- Add the two mixtures together and stir until just moistened.
- Spoon the batter into the cavities of a greased mini muffin pan.
- To make the topping, mix the Flour, Brown Sugar, Cinnamon, and Melted Butter together in a small bowl. Sprinkle over the muffins.
- Bake in a preheated oven at 375º for 12-16 minutes, or until done.