Banana and chocolate are flavors
that are just meant for each other.
When bananas get over ripe they are perfect
and delicious banana chocolate chip muffins.
If I’m not going to use them right away
I throw overripe bananas in the freezer.
(no bag, un-peeled) to use anytime.
These enak muffins mix-up in minutes
and take just 20 minutes to bake. If you
like a really sweet muffin you can increase
the amount of sugar to 1 C. Use two bowls;
One bowl for the dry ingredients,
and one bowl for the wet.
Then mix them together.
Stir in the chocolate chips.
Divide the batter into paper lined 12 C
Bake @350º until the tops spring back when
lightly touched, about 20 minutes.
Let cool in the pan for 5 minutes then
remove to a wire rack to cool.
These muffins freeze well too.
Perfect golden muffin tops!
Now it’s time to enjoy one with a
frothy cup of coffee.
These muffins have great crumb texture.
Banana Chocolate Chip Muffins
3 over-ripe bananas (1 to 1-1/2 C mashed)
¾ C sugar
¼ C sour cream
1 stick butter (½ C melted)
1 t vanilla
2 C flour
1 t baking soda
¼ t salt
1/4 t cinnamon
¾ C chocolate chips
1. Mash the bananas in a large bowl using a
whisk. Next whisk in the egg, then sugar,
sour cream, butter and vanilla.
2. In a separate bowl whisk the flour, soda, salt,
and cinnamon to combine. Add to the banana
mixture and whisk until the flour is incorporated.
3. Use a ¼ C scoop to fill a paper lined 12 count
muffin tin, dividing batter evenly.
4. Bake @350º for 20-22 minutes, until the
tops spring back when lightly touched. Let rest
5 minutes then remove them to a cooling rack.