It's been a while since last baked some banana muffins. I have this recipe that is a no fail every time I bake it. This version is from Ina Garten's that consists of three large bananas. I only things I make it differently is using EVOO instead of butter. I like it this way and it's much healthier. Another version I have on file is called Kona Banana muffins and it uses mainly very ripe bananas, 4-6 bananas at least. The trick to making this full flavor and moist is by beating the bananas to submission.
I made these batch for both my girlfriends and our kids. They turned really good, fluffy and pack with nutrient. This time I made it entirely different. Since there were only two bananas sitting in my fruit bowl, I had to scale down the amount of flour called for. Then I added flax sees and other fibers, a few spoonfuls of yogurt and sour cream, and topped half a dozen with sliced almonds and oats. Finally sprinkled with some organic sugar. I used only a fraction of sugar called for in the recipe, hence the sugar topping.
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