Banana Sour Cream Muffins

These super moist muffins freeze well. The recipe can also be baked as a loaf.

2 cups all-purpose flour

½ tsp salt

½ tsp baking soda

1 tsp baking powder

1 tsp cinnamon

½ cup canola oil

¾ cup brown sugar

¼ cup sugar

2 tsp vanilla

1½ cups over-ripe bananas, mashed (about 3 large bananas)

1 cup sour cream

2 large eggs

Preheat the oven to 350 degrees. Line two regular-size muffin tins with paper baking cups.

In a large bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon. In a separate bowl, whisk the oil and sugars together until combined. Stir in the vanilla, bananas, and sour cream. Add in the eggs, one by one, stirring after each addition.

Stir the dry ingredients into the banana mixture until combined. Fill each paper cup ¾ full. Bake for 20 minutes or until golden brown and a toothpick inserted into the middle of the muffin comes out clean.

Let cool on a cooling rack for 10 minutes before serving. If you want to freeze them, cool completely and place in a Zip-loc freezer bag.

Note: If baking as a loaf of banana bread, allow about 50-60 minutes.