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I adapted this recipe from a couple recipes that I found online. My twist is to add cinnamon and nutmeg to the batter for some warmth, and a little buckwheat flour to the batter for texture. These muffins are less airy and more dense, somewhere between a fluffy muffin and a bread pudding. They keep well in the refrigerator in an airtight container for several days.
View original recipe on cookpad.comMash bananas and set aside
In another bowl, cream together butter and sugar. Add vanilla, spices, sour cream, baking powder, salt, flours, and chocolate or peanut butter chips or nuts of desired. Mix well.
Add mashed banana and incorporate completely.
Line muffin tins with baking cups. Fill 2/3 full with muffin batter.
Bake at 350 for 25 to 30 min. Cool on wire rack for 10 minutes.
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