My kids love boiled eggs. I keep them in a bowl in the fridge so they can eat them as a snack. This morning we had boiled eggs and banana nut muffins, These Muffins are awesome! And if you are wondering about my muffin holder( the green sleeve around the muffin), if you ever see these, they are wonderful! It's a silicone muffin cup. No muffin pan required, just set them on a cookie sheet. Easy clean up, I HATE CLEANING MUFFIN TIN PANS! And the best part, they pop right out every time perfectly!
Ingredients:
3/4 cup granulated sugar
1/3 cup butter
2 large eggs
1 cup ripe mashed bananas
1/3 cup of sour cream
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger or cinnamon
1/2 teaspoon salt
1/3 cup chopped hazelnuts, walnuts, or pecans, or whatever nut you would like to use.
1/4 cup brown sugar
1. Preheat oven to 375 degrees. Line a 12 cup muffin pan with paper liners or spray with non-stick spray. (or use those liners I have :) )
2. Combine granulated sugar and butter in a large bowl. Beat with a mixer on Medium speed until light and fluffy. Beat the eggs in one at a time. Add the mashed bananas and sour cream; beat until well combined.
3. Combine flour, baking soda, ginger, and salt in a separate bowl; mix well. Add the flour mixture to the batter; stir until just combined. Spoon the batter into muffin cups, filling each about two-thirds full.
4. Combine the nuts and brown sugar in a small bowl. Sprinkle over the batter in the muffin cups. (For the kids I left out the nuts and just did brown sugar on top.) Bake the muffins until the tops spring back when lightly pressed, 20-25 minutes. Cool for 10 minutes, serve warm. (for left overs microwave for 10 seconds to bring back that just from the oven taste.)
