Today’s muffin recipe is due to having two overly ripe bananas on my counter. I just wasn’t in the mood for banana bread, although I have an amazing banana bread recipe.
But a banana muffin sounded pretty good.
I added in some mini chocolate chips and I had an amazing muffin.
I tweeked my basic muffin recipe and used a combination of oil and sour cream for the liquid. (that’s also what makes my banana bread recipe so amazing.) The oil and sour cream help create a very moist, light muffin.
I only had 2 bananas but I think next time I might add in a third for a little more intense banana flavor but 2 worked just great.
I liked using mini chocolate chips rather than the full size one. You get just a hint of chocolate that way in each bite.
So I am taking requests for new muffin flavor combinations. Do you have a favorite flavor combination you would like to see in a muffin? Leave a comment and let me know.
Banana Chocolate Chip Muffins
1 C sugar
1/2 C vegetable or canola oil
1/2 C sour cream
2-3 ripe bananas
1 Tbsp baking powder
1/2 tsp salt
2 C flour
2 tsp vanilla
1 C mini chocolate chips
Mix together the oil, sugar, bananas, eggs, baking powder and salt.
Add in vanilla.
Add in flour and mix until just combined and moistened. Fold in chocolate chips
Grease pan or line with paper liners. Fill muffin tins 3/4 full.
Preheat oven to 350 for approximately 20 minutes.