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Banana Sour Cream Muffins

So it is a Saturday morning and I am trying to figure out what to make for breakfast. I don't want the standard pancakes, waffles, or scrambled eggs. I happen to notice that we have some extra bananas lying around and I know there is sour cream in the refrigerator. So I decided to combine the two for Banana Sour Cream Muffins. Sometimes the best recipes come from spontaneous moments!

2 Ripe Bananas, Peeled and Sliced
1/2 Cup Softened Butter
1 Cup Sugar
3 Eggs
3 Cups All Purpose Flour
1 1/2 teaspoons Baking Powder
1 1/2 teaspoons Baking Soda
1/8 teaspoon Salt
1 1/2 teaspoons Ground Cinnamon
1 Cup Fat Free Sour Cream

1. In a stand mixer, beat the bananas until creamy. Add the butter and sugar. Beat for 2 minutes. Add the eggs, one at a time, and mix until combined.
2. In a separate bowl, combine flour, baking soda, baking powder, salt and cinnamon.
3. Add 1/3 of the flour mixture to the mixer and stir to combine. Follow with 1/2 of the sour cream. Repeat the flour and cream alternation. Finish with the final 1/3 of the flour mixture. Mix until combined.
4. Spray muffin tins with non-stick spray or grease with butter. Use and ice cream scoop to distribute the batter. You should get 24 muffins.
5. Bake at 350 degrees for 30 minutes, until golden brown.

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