The Better Baker: Make Ahead Banana Pecan Muffins (Freezer Friendly)

I recently found this lovely recipe at my good friend, Libby's newsletter, author of Cooking with Libby and knew I had to try them.

I have a popular Sour Cream Banana Bread ...a shared recipe from my daughter, that's a lovely and moist bread, so I knew with sour cream in this recipe, these muffins would be mighty tasty.

You can freeze these! Wrap individually in saran wrap and toss into a ziploc freezer bag. Allow to stand at room temperature (or thaw in fridge overnight for breakfast the next morning!)

I can't imagine any parent not appreciating that nifty idea!!

Moist and delicious, you can add nuts, or not...

I reduced the amount of sugar (I rarely ever use the full amount!) and substituted part brown sugar for the white. I love the 'caramel-y' flavor it gives to baked goods....

(hover over photo to pin)

MAKE AHEAD BANANA PECAN MUFFINS

1/2 c. packed brown sugar

1/4 c. white sugar

1/2 c. butter, room temp

2 eggs, room temp
(just place in some warm water if necessary)

3 bananas, mashed

1/2 tsp. almond (or vanilla or coconut) flavoring

1-2/3 c. all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 c. pecans, chopped fine, optional

1/4 c. sour cream

Preheat oven to 350 degrees. Place muffin liners in muffin pan, quickly spraying bottom of liners with non-stick cooking spray. Set aside.

Cream sugars and butter together. Add eggs, bananas, and almond flavoring. Beat until well mixed. Combine the flour, baking powder, baking soda and chopped pecans in a medium bowl. Alternate mixing in the dry ingredients with sour cream into the banana mixture. Fill each muffin cup with about 1/4 cup of the mixture. Bake for 20-25 minutes or until a toothpick inserted comes out clean.

Yield: about 1-1/2 dozen

TO FREEZE: Wrap each muffin individually (in the paper liner) with saran wrap, toss into a ziploc freezer bag and take out as many you want for breakfast or anytime snack.

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