24COOKING-BANANA-CRUMB-MUFFINS1-articleLarge-v2

INGREDIENTS

  •  1 1/4 c. overly ripe mashed banana (about 3 large bananas)
  •  1/3 c. vegetable oil
  •  2 tbsp. melted butter
  •  1/2 c. granulated sugar
  •  1/2 c. brown sugar, packed
  •  2 large eggs
  •  2 1/2 tsp. vanilla extract
  •  3/4 c. milk or sour cream*
  •  2 3/4 c. all-purpose flour
  •  1 tbsp. baking powder
  •  1 tsp. baking soda
  •  1 1/2 tsp. ground cinnamon
  •  1/2 tsp. salt
  •  1 1/4 c. chopped pecans or walnuts, divided

INSTRUCTIONS

  1. Preheat oven to 425 degrees. Line 18 muffin cups with paper liners, set aside.
  2. In a large bowl, whisk together the banana, oil, butter, white sugar, brown sugar, eggs, milk (or sour cream), vanilla and bananas.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
  4. Add the dry ingredients to the wet ingredients, gently fold everything together, along with 1 cup of nuts. Let the batter rest for 20 minutes.
  5. Fill liners about 1/8-inch below the rim. They should be VERY full. Sprinkle tops with remaining nuts.
  6. Bake for 7 minutes at 425. Reduce the heat to 375 and continue baking for another 12 minutes or until a toothpick inserted into the center comes out clean.
  7. Let cool in pans for 5 minutes before transferring to a wire rack to cool completely. Store at room temperature for up to 3 days.

NOTES

*You can do either or, or 1/2 cup milk + 1/4 cup sour cream, or 1/2 cup sour cream + 1/4 cup milk.

-Don’t want to use nuts? Try adding chocolate chips, cinnamon chips, raisins, or chopped fruit.

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