One thing I definitely love about the summer is the freedom I have to make a few more homemade breakfasts. Usually we are rushing to get started on daily schedules and out the door for things, but these lazy days we are able to wake up late, lay around the house, and bake and cook together. I had some majorly brown bananas on the counter, and in an effort to combat the fruit flies that seem to take over out kitchen every summer, Ash and I decided to bake up my favorite Banana Bread recipe. This time we made it a little healthier and turned it into muffins. That way I was able to ration how much they eat by breaking them into smaller batches and freezing some. That way they don’t disappear as fast! 🙂
1/2 cup butter, melted (I use 1/4 cup applesauce and 1/4 cup butter)
1 cup white sugar
2 teaspoons vanilla extract
1 1/ cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream (I use 1/2 cup plain greek yogurt)
2 medium bananas, mashed
In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream and bananas.
Bake in greased muffin tins at 350 degrees for 20 minutes. Makes 15 muffins.