Banana Mega Muffins

So, I've begun the freezer stash. I'm slowly packing freezable food away in the large basement freezer for after baby arrives. On Saturday, on a trip to the grocery store, I came across bags and bags of bananas that weren't as yellow as the others for $0.35/ lb. Of course I grabbed a lot because we go through a ton of bananas and I had muffins on my mind. I used some for the recipe below and still had quite a few to keep in the freezer. Muffins are a great kid breakfast or snack food because after they're done baking, they require no heating or milk (unlike cereal) or spoons, etc. Toss them a good muffin and they're very happy. I made these mega muffins with my extra large muffin pan so they can split one and be satisfied. As almost always, I experimented with a few good banana muffin / bread recipes and put the best parts together for my recipe. I had my exceedingly honest test panel (Tim) give me the hard truth and the panel said that he was very impressed. So here you have it, my new favorite banana mega muffin recipe. (I doubled this recipe and it made 22 mega muffins.)

• 2+ cups mashed bananas
• 2 cup sour cream
• 1/2 C applesauce
  
• 2 cups white sugar
• 4 eggs, slightly beaten
  
• 2 teaspoon vanilla extract
• 4 cups all-purpose flour
• 2 teaspoon baking soda
• 2 teaspoon baking powder
• 1/2 teaspoon salt

Preheat your oven to 350 degrees. Combine the bananas, sour cream and applesauce. When combined, add in the the eggs, sugar, and vanilla. Combine the flour and baking soda and baking powder and salt with the wet ingredients and make sure it is well incorporated, but don't overmix. Pour into muffin cups and bake about 20 mins. Let them cool if you can, but these are great warm from the oven too.