This recipe was originally posted on my Thoughtful Eats column on the Woburn Patch.
2 overripe bananas, chopped
½ cup of sour cream
1-2 tsps of vanilla
1-1/4 sticks of butter (10 tbsps) melted and cooled
2 cups of flour
½ cup of sugar
1 tsp of baking soda
1 tsp of baking powder
a dash of salt
1 heaping cup of milk chocolate chips*
*I recommend Ghirardelli Milk Chocolate Chips
This makes 12 medium-sized muffins.
Preheat your oven to 350 degrees.
In a bowl, add your chopped bananas. With a handheld mixer, blend the bananas until it looks like the consistency of baby food. Add the sour cream, eggs, vanilla and cooled melted butter and mix again with your mixer.
In a larger bowl, add your flour, sugar, baking soda & powder and salt. Mix then toss the chocolate chips in the flour mixture. Add the banana mixture and fold it into the dry ingredients until thoroughly incorporated. Don’t over mix. Mix only enough so that you no longer see flour.
Take a medium-sized muffin tin and spray with cooking spray. Spoon in the mixture into each well evenly. Bake in the preheated oven for 20 minutes or until they are golden brown and a toothpick inserted in the center of one comes out clean. Let cool for a few minutes but enjoy warm. You can always zap these in the microwave for a few seconds if you refrigerated them. Enjoy!