The first time I ate a banana muffin, I did not like it. Or was it banana bread, I can’t remember. Don’t get me wrong, I like the fruit just fine. But something about that banana flavor baked into a cake didn’t sit right with my palette.
Given the option, I prefer savory foods to sweet, almost every single time. Hand me a finger-sandwich or a little samosa with my afternoon coffee, and I’m good to go.
A few years ago though, I had a bunch of extra ripe bananas going to waste, and against my better judgement (or so I thought), I asked a friend for her banana muffin recipe. Fast forward to now, that recipe’s been made dozens of times, with plenty of alterations to result in a soft, and delightful little muffin that my ids really enjoy. I still like savory snacks, but I’ve made peace with these tasty treats.
My six year old and I made these muffins today for an after school snack. Little hands helping you can make the work go a little slower (and messy!), but the delight in their accomplishment is worth it. The muffins turned out beautifully soft, just sweet enough, and went perfectly with my cup of coffee (and her cup of milk). You could add about half a cup of nuts and/or chocolate chips to these as well, but we decided to skip it:-)
This is how I made them :
1. Preheat the oven to 350 F. Line a muffin pan with cupcake liners. 
2. Grate three ripe bananas.
3. Soften 1/2 cup of butter. Place mashed bananas and butter in a mixing bowl.
4. Add 1/2 cup brown sugar and 1/2 cup white sugar. Whisk or use an electric beater to blend the ingredients.
5. Crack 2 eggs. Put in 1/4 cup sour cream. And 1 tsp vanilla. Mix.
6. Fold in 1.5 cups All Purpose flour, 1.5 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon powder and 1/4 tsp salt. Add to wet ingredients and mix until everything is incorporated. 
7. Pour 1/4 cup of batter into each liner. Bake for 20 minutes. Cool for a few minutes and serve. Makes 15 muffins.
