Here’s an easy to make muffin recipe when you’re stuck with a bunch of overripe bananas. It’s a pretty forgiving recipe – I used sour cream in mine, but you can use buttermilk, plain or Greek yogurt. Bake up a batch for overnight holiday guests, or to go with your morning coffee.
- 1 cup flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 1 large egg + i egg yolk
- 3 very ripe bananas, mashed
- Heat oven to 350º. Line 2 muffin pans with cupcake papers.
- In a small bowl, whisk flour, baking soda, and salt – set aside.
- In a large bowl, whisk together sugar, oil, sour cream, vanilla, eggs until smooth. Add flour mixture, and air until combined. Fill muffin cups 3/4 from the top. Bake for 15 to 20 minutes, testing with a toothpick. Makes 18 muffins,
