Sour Cream Banana Muffins

Welcome!  If you're visiting AdventuresinSavings.com to see my recipes or cakes, you can scroll through all of my cakes posts here, my recipe posts here, visit my cakes page or recipes page , and "like" my new Facebook page "Rose Bakes" here.

Today I realized I had some bananas in the fruit bowl getting overly ripe, so I decided to do a little baking.  I started with this recipe, but tweeked it quite a bit and made it my own!  Here's what I got.

And we will be having them for breakfast in the morning if they last that long!

Banana Sour Cream Muffins
Yield : 24 regular sized muffins

Ingredients:

• 1/4 cup white sugar (for dusting)
• 1 teaspoon ground cinnamon (for dusting)
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 3 very ripe bananas, mashed
• 1 (8 ounce) container sour cream
• 1 teaspoon vanilla extract
• 1 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1/2 Tablespoon baking soda
• 1 1/2 cups whole wheat flour
• 1 1/2 cups of unbleached all-purpose flour

Preheat oven to 325°F. Spray muffin pans with non-stick cooking spray (I used butter flavored) and dust with sugar and cinnamon.

In a large bowl, cream butter and 1 1/2 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon.  In a separate bowl, whisk together the salt, baking soda and flours.  Combine the wet and dry ingredients and mix well.  Scoop into muffin pans (about 2/3 full).

Bake for 25 minutes.  Makes 2 dozen muffins!  Enjoy!

You can see more recipes here and here!

New to Adventures In Savings?  Subscribe to Adventures in Savings by email for a daily update of all the deals or follow me on Facebook or Twitter to get all the latest updates faster!