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.
- 1 C sugar
- ½ C vegetable or canola oil
- ½ C sour cream
- 2-3 ripe bananas
- 2 eggs
- 1 Tbsp baking powder
- ½ 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 ¾ full
- Preheat oven to 350 for approximately 20 minutes