These muffins are delicious! The sour cream makes them so moist and the touch of cinnamon adds a great taste.
2 cups flour
3/4 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 cup vegetable or canola oil
1/4 cup apple sauce
3/4 cup brown sugar
3/4 cup sugar
2 tsp vanilla extract
1 1/2 cups over ripe bananas, mashed (About 3 large bananas)
1 cup light sour cream
2 eggs
Makes about 12 large muffins or one loaf of banana bread.
Preheat oven to 350 degrees. Grease muffin tins.
In a bowl stir together flour, salt, baking soda, baking powder, and cinnamon. Set aside.
In a large mixing bowl combine oil, apple sauce, brown sugar, and white sugar. Add in the vanilla extract, mashed bananas, sour cream, and eggs.
Stir in dry ingredients until combined. Pour into muffin tins and bake for 20 to 25 minutes. Let the muffins cool for about 10 minutes before placing on a wire cooling rack.
3/4 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 cup vegetable or canola oil
1/4 cup apple sauce
3/4 cup brown sugar
3/4 cup sugar
2 tsp vanilla extract
1 1/2 cups over ripe bananas, mashed (About 3 large bananas)
1 cup light sour cream
2 eggs
Makes about 12 large muffins or one loaf of banana bread.
Preheat oven to 350 degrees. Grease muffin tins.
In a bowl stir together flour, salt, baking soda, baking powder, and cinnamon. Set aside.
In a large mixing bowl combine oil, apple sauce, brown sugar, and white sugar. Add in the vanilla extract, mashed bananas, sour cream, and eggs.
Stir in dry ingredients until combined. Pour into muffin tins and bake for 20 to 25 minutes. Let the muffins cool for about 10 minutes before placing on a wire cooling rack.
No comments:
Post a Comment