Treat Tuesday-Banana Muffins
Sticking with the fall theme of spices, I present these wonderful banana muffins with cinnamon and nutmeg. These stand on their own with a glass of milk or a cup of coffee.
Start with ripe bananas. Don’t cheat here. While you may not actually peel and eat a banana with spots on it (I’m a bright yellow banana eater myself), it is imperative that your bananas are nice and ripe for the perfect ‘naner flavor.
Check out this batter of butter and brown sugar. It just reminds you of a chocolate chip cookie. But that is for another Treat Tuesday.
These muffins are super moist, thanks to some sour cream.
Next break your bananas into a bowl and mash with a fork. They don’t need to be pulverized, a little chunky is just right.
These border on addictive, so you might want to freeze half the batch to save yourself.
Tami Tip: Do you have more ripe bananas than you need for the muffins? Peel them and place into freezer safe zip bags and pop in the freezer. Once frozen they are easy to break in half and throw into a smoothie.