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Breads

Easy Banana Muffins

Easy Banana Muffins recipe
photo by:kraft
My whole family love these! I make them all the time.
posted by
shellylasalle
on 3/3/2012
time
prep:
15 min
total:
39 min
servings
total:
12 servings
Magazine Acquisition

What You Need

1-1/2
cups  flour
1/2
cup  plus 1 Tbsp. sugar, divided
2
tsp.  CALUMET Baking Powder
1/2
tsp.  baking soda
1/4
tsp.  salt
1
 egg
1
cup  mashed fully ripe bananas (about 3)
3/4
cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
3
Tbsp.  oil
1/4
tsp.  ground cinnamon

Make It

HEAT oven to 350ºF.

COMBINE flour, 1/2 cup sugar, baking powder, baking soda and salt; set aside. Mix egg, bananas, sour cream and oil in large bowl. Add dry ingredients; stir just until moistened. (Batter will be lumpy.)

SPOON into 12 paper-lined muffin cups. Mix remaining sugar and cinnamon; sprinkle over batter.

BAKE 22 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire racks; cool.

Kraft Kitchens Tips

Make Ahead
Cooled muffins can be stored in tightly covered container in freezer up to 6 weeks. Thaw in refrigerator before serving.
How to Store
Refrigerate leftovers.
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