Wednesday, February 24, 2010

A Better Breakfast: Banana Muffins

These muffins are so good, that you'll need to make a double batch just to please everyone in your family! lol

This recipe came straight from my husband's grandmother, who, legend has it, makes the most awesomest muffins. That is, until I started making these. My hubs, absolute love of my life, says that these are HANDS DOWN the BEST muffins in the world! He goes hog-wild eating them, so I can only assume that he is telling the truth.

The recipe below is for one batch, or enough batter to make about 12 muffins. I usually double the recipe because I know that these muffins will go quickly, especially because hubs and the kids just love them. That gives them all some extra muffins to eat the next day.

Banana Muffins (this version is slightly different that hubs' grandma's. I add more banana than she does. Maybe that's the secret ingredient?)


3/4 cup sugar

1/4 cup shortening

1 egg

2 Tbsp sour cream

2 very ripe bananas

1 cup flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

cinnamon & sugar


Mash bananas with a spoon or fork.
In a large bowl, cream together sugar and shortening with an electric mixer. Little Miss helped me make our muffins, and she had a blast helping me hold the mixer.

Some more sugar & shortening creaming.

Beat in egg, sour cream & bananas. Note there are 2 eggs--I was making a double batch when I made these muffins this past weekend.

Using a spatula, blend in dry ingredients.
Continue stirring until all dry ingredients are incorporated.

Place muffin cups in muffin pan. Fill each cup about 2/3 full with muffin batter. An ice cream scoop works perfectly for this step.

Mix cinnamon & sugar together, then sprinkle onto top of muffin batter in each muffin cup.
Sprinkle as much or as little of the cinnamon/sugar mixture on top of your muffins. This is how I like mine to look:

If you have any empty muffin cups, fill them about halfway with water to prevent scorching or warping of the muffin pan.

Bake in a 350 degree oven for 17-20 minutes. I usually turn the muffin pan around halfway through baking to ensure the muffins bake evenly.

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