Banana Nut Muffins

I'm kind of having a hard time getting in the swing of things again.  Christmas break was just too short...I'M NOT READY for life to go back to it's craziness!!

We're really excited here though because we have something new that we will be implementing this year here on the blog. 

I made a New Year's Resolution this year (among many.  One other is to lose weight.  That's there EVERY year!  So...you might be seeing more healthy recipes in the future...if it sticks!:)) anyway, back to the original resolution...it is to save $$$.  The hubby and I are always talking about traveling.  It's something we talk about but don't really ever do.  So, I want to be able to save some money so that we won't just talk about it but DO it!

One easy way I've decided that we can cut down our monthly expenses in on our grocery bill.

So, to help me out with this new resolution....(drum roll please!)...we will be adding a new portion to the blog.  Budget Dinners. 

We will find some awesome (they still have to taste amazing!!) recipes, figure out how much each serving would cost and we'll let you know when we post the recipe how much it would cost you.  We're excited to find some awesome recipes that won't break the bank, but will taste like it!

Look forward to our first recipe next week!!  We can't wait!

But for now, here's the best banana nut muffin I've ever had...not one bit dry like some tend to be.  Try it, you'll see!:)

(Side note: these were made solely by Kyla. She helped out with an activity for the children in our church last Saturday. They served them breakfast and she was in charge of that portion. She baked about 8 dozen muffins (not all banana nut, we'll share the other later) as well as prepared fruit and helped serve! I am so proud of her...she did such a great job!)

Banana Nut Muffins

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1 cup butter, at room temperature

2 cups sugar

4 eggs

3 cups flour

2 teaspoons baking soda

1 teaspoon salt

2 cups very ripe bananas, mashed (about 4-5 bananas)

3/4 cup sour cream

2 teaspoons vanilla

Chopped walnuts

Preheat oven to 350 degrees.  Line muffins tins with liners (or spray with cooking spray if not using liners).

Cream the butter and sugar until light and fluffy.  Add the eggs and beat to incorporate.  Add the flour, baking soda, and salt and mix together until just combined.  Add the mashed bananas, sour cream and vanilla & mix to combine. 

Using large cookie scoop (or spoons if you have to:)), scoop batter into muffin tins.  They should be about 3/4 the way full.  Sprinkle walnuts on top. 

Bake in preheated oven for 12-17 minutes, or until golden brown & toothpick inserted comes out clean.  Let cool for 10 minutes & then remove to a wire rack to cool completely.

Makes about 3 dozen muffins

NOTE:  Recipe can be halved...just reduce the sour cream to 1/2 cup.  These also freeze really well.  So I suggest just making the 3 dozen and sticking the ones you don't eat in the freezer for future use!:)

Enjoy!