There always seems to be a few bananas on death’s doorstep in the banana bowl sitting on top of the refrigerator. I am not sure how this happens but it is a regular occurrence in my kitchen. So then one must make the big decision, banana loaf or banana muffins? Today the muffins won.
To dress up the banana muffins and add a little crunch I sprinkled some granola on top. It really was just the crumbs at the bottom of the bag- you know the ones you don’t really want in your cereal bowl, but feel guilty throwing in the garbage. Those crumbs make an ideal topping for muffins, so keep them!
I am always amazed at the delicious aroma that such a few ingredients can create. After baking the muffins, we had gone for a walk outside and when we came back in the smell was so amazing my stomach started to growl- LUNCH time!
So the next time you have those 2 sorry looking bananas sitting on your kitchen counter mix up a batch of muffins and don’t forget the granola crumbs!
- 2 ripe bananas
- ¾ cup full-fat sour cream
- 1 egg
- ¼ cup canola oil
- ½ tsp vanilla
- 2 cup all-purpose flour
- ¾ cup granulated sugar
- ¾ tsp baking soda
- ¼ tsp salt
- ¼ cup granola
- Preheat oven to 375℉. Grease a 12 cup muffin pan.
- In a large bowl mash bananas with a fork. Whisk in sour cream, egg, canola oil and vanilla.
- In a separate small bowl sift together the flour, sugar, baking soda and salt.
- Stir into wet ingredients just until no dry streaks remain.
- Divide evenly in the muffin tin. Sprinkle with granola.
- Bake 22-25 minutes or until skewer inserted in the middle comes out clean.
- Let cool in pan 5 minutes, then remove to rack to cool completely before storing.