The One With the Muffins

If you, like me, have been eating lots of junk over the holidays and ignoring all of your healthy food so that your bananas now look like this:

Then you have come to the right place! Today I decided to make banana bread muffins with my old bananas. When my bananas go bad, I stick them in the freezer to use later. When you are ready to use them, just let them unthaw a little, then cut off one end. The banana just slides right out (it looks a little gross when it comes out, but it's a good way use your bad bananas instead of throwing them away).

There are lots of ways to make banana bread, but the secret to this recipe is:

and

The sour cream makes it really moist (sorry if you hate that word as much as I do, but it really does describe the bread) and the chocolate chips make it a little more fun. 

Here's what else you will need:

• 3/4 c. butter
• 3 c. sugar
• 6 bananas
• 3 eggs
• 4 1/2 c. flour
• 3 tsp. baking soda
• 1 tsp. salt
• 1 (16 oz.) container of sour cream
• 2 tsp. vanilla

It's a pretty easy recipe to follow...

1. Cream the butter and sugar.
2. Add the eggs and bananas.
3. Fold in the flour, sour cream, vanilla, salt, and baking soda.
4. Bake at 325 for 1 1/2 hours for loaves or about 25 minutes for muffins.

*If you are making loaves and the top starts to get brown before the middle is done, just put a piece of foil lightly over the top of the loaves (don't press it down). This way the middle will still cook without the tops getting any darker.

I halved the recipe and it made 24 muffins. The full recipe makes 3 loaves, or 48 muffins. Just a note, if you are halving the recipe, make sure you read it correctly because I accidentally put in 1 1/2 tablespoons of baking power instead of teaspoons, so then I had to scoop out all the extra. Oops!

The other good thing about banana bread muffins is that, since they are made with fruit, you can cheat a little on your New Year's diet and not feel too guilty about enjoying them. Yum!