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Another great use for those bananas that are in your freezer! This is a variation of my grandmother's banana bread (recipe originally from the 1920's). I have a giant muffin pan (each muffin is about 2 regular-sized ones), which I love because they're the size of the ones you buy at a bakery ~ but a regular muffin pan would work too.
Gram's BANANA MUFFINS
2 ripe bananas, peeled & mashed………....................1/4 cup (4 TB) butter, softened
1/2 cup white sugar ~or~ 1/2 cup regular white Splenda ~ plus more to sprinkle on top
2 cups flour ………………………………… .........................2 tsp baking powder
1/2 tsp baking soda ………………………........................1/2 tsp salt
1/2 cup sour cream or yogurt (can use a compatible flavored yogurt too, i.e. strawberry)
2 eggs.................................................................................1-2 tsp cinnamon
OPTIONAL: 1/2 cup chopped nuts OR mini- chocolate chips
***
Preheat oven to 350. Line a giant muffin tin (makes about 5 muffins) or regular-sized muffin tin (makes about 10-12) with paper liners and set aside.
Whisk flour, baking powder, soda, salt and spices together. Cream butter and sugar (I use electric stand mixer); add eggs and mix well. Add bananas to the sour cream and add it alternately to the flour, with the creamed butter mixture ~ stir to blend thoroughly.
When well blended, divide evenly between the muffin tins, about 3/4-full. The batter is pretty thick, so I use the back of a dampened small spoon to smooth the tops and be sure the batter goes all the way into the muffin cups (so no air bubbles). Sprinkle a little extra sugar, or Sparkling Sugar (or Splenda) over the top of each one.
Bake for about 18-25 minutes (regular-size) or 20-35 minutes (giant) ~ or until golden brown on top and a toothpick comes out clean.
TIP: These stay fresh for several days. You can reheat these about 15 seconds in the microwave for a fresh-baked taste.
Gram's BANANA MUFFINS
2 ripe bananas, peeled & mashed………....................1/4 cup (4 TB) butter, softened
1/2 cup white sugar ~or~ 1/2 cup regular white Splenda ~ plus more to sprinkle on top
2 cups flour ………………………………… .........................2 tsp baking powder
1/2 tsp baking soda ………………………........................1/2 tsp salt
1/2 cup sour cream or yogurt (can use a compatible flavored yogurt too, i.e. strawberry)
2 eggs.................................................................................1-2 tsp cinnamon
OPTIONAL: 1/2 cup chopped nuts OR mini- chocolate chips
***
Preheat oven to 350. Line a giant muffin tin (makes about 5 muffins) or regular-sized muffin tin (makes about 10-12) with paper liners and set aside.
Whisk flour, baking powder, soda, salt and spices together. Cream butter and sugar (I use electric stand mixer); add eggs and mix well. Add bananas to the sour cream and add it alternately to the flour, with the creamed butter mixture ~ stir to blend thoroughly.
When well blended, divide evenly between the muffin tins, about 3/4-full. The batter is pretty thick, so I use the back of a dampened small spoon to smooth the tops and be sure the batter goes all the way into the muffin cups (so no air bubbles). Sprinkle a little extra sugar, or Sparkling Sugar (or Splenda) over the top of each one.
Bake for about 18-25 minutes (regular-size) or 20-35 minutes (giant) ~ or until golden brown on top and a toothpick comes out clean.
TIP: These stay fresh for several days. You can reheat these about 15 seconds in the microwave for a fresh-baked taste.
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