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Easy Banana Muffins Recipe

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This recipe for Easy Banana Muffins is from The Fenstermaker-King Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups flour
1/2 cup + 1 Tbsp sugar, divided
2 tsp Calumet Baking Powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 cup mashed fully ripe bananas (about 3)
3/4 cup Breakstone's Reduced Fat or Knudsen Light Sour Cream
3 Tbsp oil
1/4 tsp ground cinnamon

Directions:
Directions:
Heat oven to 350ºF.

Combine flour, 1/2 cup sugar, baking powder, baking soda and salt; set aside. Mix egg, bananas, sour cream and oil in large bowl. Add dry ingredients; stir just until moistened. (Batter will be lumpy.)

Spoon into 12 paper-lined muffin cups. Mix remaining sugar and cinnamon; sprinkle over batter.

Bake 22 to 24 minutes or until toothpick inserted in centers comes out clean. Cool in pan 5 minutes. Remove to wire racks; cool.

Can be made ahead and stored in tightly covered container in freezer up to 6 weeks. Thaw in refrigerator before serving.

Personal Notes:
Personal Notes:
Prep: 15 minutes. Total: 39 minutes. Makes: 12 servings.

 

 

 

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