I love muffins, and I love eggless muffins, but sometimes, I do make muffins with eggs. I have a great recipe, but I can’t figure out where I copied it from. These are the best banana muffins I have ever made. Its really fatty (sour cream is a key ingredient), but its not a regular indulgence. I’ve only made it twice in the last 3 years. When you make it and eat one, you’ll understand why… you just can’t stop eating them!
If you know where this recipe is from, do comment and let me know. I would love to credit the source. I printed this a looooong time ago (the paper is yellowish now!). Back then, I didn’t bookmark stuff on the computer and you couldn’t save bookmarks to your email account.
Preheat your oven to 350
Grease a muffin pan and keep it ready (this recipe makes exactly 12 muffins)
4 large ripe bananas
1/2 cup oil (I use corn oil)
1 large egg
1 cup all-pupose flour
1 cup whole wheat flour
1 cup packed brown sugar (I have used both dark and golden and either one is great. Use what you have but DO NOT USE WHITE SUGAR!!)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tbsp vanilla extract
1/2 cup sour cream (I use 18% sour cream… yeah, super indulgent)
NOTE: I used to beat the shit out of the bowl with my whisk. It took forever and the batter was lumpy but it still turned out great. Now, I use my kitchenaid stand mixer (http://www.kitchenaid.ca/flash.cmd?/#/en/product/K45SSWH/) and my muffins rise better and are more fluffy.
If you’re using a standmixer, follow this:
Place the peeled bananas and mush them using the paddle until its super smooth. Add oil, brown sugar and egg. Continue to mix until its silky and lump-free.
In a separate bowl, add your dry ingredients and mix them together. Now slowly add the dry ingredients to your wet ingredients with the paddle going on slow so that you don’t end up with flour flying everywhere. Once you have incorporated everything, increase speed to smooth out the batter. When your done, the batter should be super smooth and totally lump-free. Now add the sour cream and vanilla. Beat for a bit longer to make sure everything is well blended. You don’t have to worry about over-beating for this recipe. Medium speed seems to be the best though.
Pour batter into muffin tray and bake for 25 minutes. I have an electric stove so it cooks in 20 minutes. Use a tooth-pick to test.
If you’re doing this manually, DO NOT PREHEAT YOUR OVEN because this is going to take a long time.
First mash the crap out of your bananas. Squish them with your hands. This really helps. Add the oil at this time to help you mash it. Once its as lump-free as you can get, add the egg and brown sugar. Beat the shit out of it with your whisk or again, use your hands (of course wash your hands well!). Now add all the dry ingredients and keep mixing. At this point, preheat your oven!! When its smooth, add the sour cream and vanilla.