Banana Muffins

muffins featured on one of my hand-made ceramic dishes

Bananas gone brown?  You could throw them out or make muffins.  These muffins smell so delicious when they are in the oven, everyone in the house will want to try one (or two). This recipe is quick and easy.  Happy baking, hon!

BANANA MUFFINS (OR BREAD)

1/2 cup (1 stick) butter, room temperature

2 cups flour (the last few batches I used 1 cup whole wheat flour and 1 cup unbleached flour)

3/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup sugar

2 eggs

3 very ripe bananas

2 tablespoons sour cream (or vanilla yogurt or cream cheese)

dash of cinnamon and nutmeg (my additions to recipe)

optional:  about 3/4 cup chocolate chips  and/ or 1 cup chopped walnuts

Preheat oven to 350 degrees F.  Mix flour, baking soda and salt in one bowl.  Place butter and sugar in a larger mixing bowl and beat with electric mixer until pale and creamy.  Add eggs to butter/sugar mixture and beat until blended.  Add flour mixture to butter/sugar mixture and beat until smooth.  Add sliced bananas and sour cream (or yogurt or cream cheese) to batter and beat until smooth.  Add dash of cinnamon, nutmeg and chocolate chips (or walnuts).  Mix now by hand.

Either spoon batter into muffin tin or pour batter into greased loaf pan.  Smooth the top of batter with spatula if its in the loaf pan.

Bake muffins for about 30 to 35 minutes and bread for about one hour.  Check the center with a toothpick and take out of oven when it comes out clean.

*If you make more than you can eat, they freeze well.

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