2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup sour cream
3 ripe bananas (peeled)
(this is about 1 cup of squished banana- if you don’t have enough banana add a bit of unsweetened apple-sauce!)
1/2 cup butter (softened)
3/4 cup sugar (white or brown)
1 teaspoon vanilla extract
2 large eggs
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts
1. Process the bananas with the sour cream until smooth.
2. In another bowl mix together the dry ingredients (flour, cinnamon, baking powder, baking soda, and salt)
3. Using an electric mixer on medium, in a large bowl cream together sugar, butter and vanilla until smooth. Add the eggs one at a time until fully mixed.
4. Add 1/3 of the dry ingredients to the butter/sugar mix together and then add half the banana mixture. Mix until just blended – then add another 1/3 of the dry and remaining banana mixture. Mix until just blended and add remaining dry ingredients. Complete mixing until all ingredients are just blended. This should be a fairly fast process – you don’t want to over-beat the mixture! You can use the electric mixer, or simply use a wooden spoon.
5. OPTIONAL: Add the chocolate chips – use a spatula or wooden spoon to fold in the chips. You can add walnuts if you like a nutty muffin!
If you add walnuts save some to sprinkle on top of the muffins before baking!
6. Preheat oven to 350°F.
7. Line muffin tin with cupcake papers (What you have no papers? No problem just grease and flour the muffin tin – makes for more clean-up later so I recommend the papers!). Fill each cup about 3/4 full to allow muffin to rise while cooking
8. Bake 25-30 minutes (tops will be golden) or until toothpick/tester inserted into middle of a muffin comes out clean. Of course the melted chocolate may mess with that test!
Cool for 5 minutes before removing. The chocolate will remain hot/gooey for a bit so just be careful of hot premature choc-ulation!
Makes about 18 regular sized muffins.