Sour Cream Banana Muffins

1. Preheat the oven to 350ºF and line a 12-muffin tin with paper liners.

2. Cream together the sugars and butter. Add in the eggs, bananas, and vanilla.

3. In a bowl, combine the flour, salt, and baking soda. Gently fold the flour into the wet mixture. Cut the dates in half, remove the pit, and finely chop. They will stick together; it’s okay.

4. Fold in the nuts, dates, and sour cream into the batter. Be careful not to overmix the batter.

5. Using an ice cream scoop, measure out the batter. Bake for 19-22 minutes of until a toothpick is inserted and comes out clean.

6. After the first set of muffins come out, let cool a few minutes in the pan before transfering them to a cooling rack. Place the muffin pan on another cooling rack to cool off before baking off the rest of the batter. (I got 16 regular-sized muffins from this batter.)

Notes:
If you add chocolate chips, reserve some of the flour mixture and toss with the chips before adding them to the batter. This prevents having all of the chocolate chips sink to the bottom of the muffin.
I used half walnuts and half pecans.
One recipe I based this one off made 1 loaf and it took 50-65 minutes to cook.
1 teaspoon of cinnamon would also be really good in this.