Banana Sour Cream Muffins

3 medium ripe DOLE® Bananas
1 cup softened margarine
1 1/3 cups granulated sugar
2 eggs
1/2 cup sour cream
1 tsp. vanilla extract
2 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/2 cups chopped macadamia nuts or almonds, divided
1/4 cup packed brown sugar
1 tsp. ground cinnamon

Blend bananas in food processor or blender. Cover; blend until smooth. Add margarine, sugar, eggs, sour cream and vanilla. Cover; process until well blended.

Stir together flour, baking soda, baking powder and salt in medium bowl.

Combine banana mixture with flour mixture and 1 cup nuts; stir just until blended. Spoon mixture into muffin tins lined with paper baking cups.

Stir together brown sugar, remaining 1/2 cup nuts and cinnamon. Sprinkle mixture over muffins in baking pan.

Bake at 350ºF., 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan; cool on rack.
Serve warm or at room temperature.

Serving Size : 24

AUTHOR: DSredTX