Banana Sour Cream Muffins

A basket of warm banana muffins.

When I have bananas that are over-ripe, 

I peel them and pop the fruit in a Ziploc bag.

 I can flatten the bags and store them the 

freezer for when I want to make muffins. 

Each bag has just enough banana for a batch.

 I sprinkle some of the tops with cinnamon sugar.

 These muffins freeze well too.

Banana Sour Cream  Muffins

1 stick butter, room temp.

1 C sugar

2 eggs, (lightly beaten)

1 C sour cream

1 t vanilla

2 mashed bananas (1 C)

1-1/2 C flour

1 t baking soda

pinch salt

(1/2 C chopped pecans)

Beat the butter and sugar until creamy. Beat in the eggs, then sour cream and vanilla.
Add the mashed bananas. Combine the flour, soda and salt in a sifter and sift in.
Stir just to combine. Add the nuts if desired. Divide among 12 sprayed muffin cups, sprinkle the tops with sugar or cinnamon sugar if desired. Bake @350 for 15 minutes.
makes 1 dozen.

Enjoy!