Makes 12 muffins
Jen says : I buy bananas with the best of intentions, but a week later I inevitably end up with just a bunch of overripe bananas. I love this recipe because the sour cream gives it a unique flavor and I don’t feel guilty about having an extra muffin. Let the banana peels get almost black for the sweetest taste!
- 1/2 cup sugar
- 1/2 cup light butter, softened
- 4 mashed ripe bananas
- 1/2 cup skim milk
- 1/2 cup low-fat sour cream
- 1 large egg or 2 egg whites
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Preheat oven to 350 degrees. Combine sugar and butter in a large bowl. Use an electric hand mixer and beat at medium speed until well blended. Add bananas, milk, sour cream and egg. Beat well and set aside. Combine flour, baking soda and salt in a bowl, then add to the moist ingredients and mix until barely blended. Spoon batter into muffin tins sprayed with nonstick cooking spray. Bake for 15-18 minutes or until lightly browned on top. Cool in pans for 10 minutes, and then turn out of pan to cool completely on wire racks.
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