Sometime around March I got this craving for chocolate chip muffins. I have no idea why, but they suddenly sounded good and I had all the ingredients already on hand. The problem was, I also had some bananas that were turning black, so I knew I needed to make banana bread.
But I didn’t want banana bread, I wanted chocolate chip muffins. Plus, I didn’t want to bake twice because it was already getting late. So I got the idea to make banana chocolate chip muffins because that would use up my bananas and give me what I really wanted. A quick Google search later, I had a recipe.
I’ve made these several times since and they’ve always been a hit with crowds. They are great for breakfast or as a snack, and since I used white wheat flour and lowered the amount of sugar, I don’t feel so bad about eating chocolate for breakfast.
Banana Chocolate Chip Muffins
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1 3/4 cup white wheat flour*
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed bananas (that’s about 3 small ones)
1/2 cup vegetable oil
1/2 cup sour cream or plain yogurt
1 teaspoon vanilla
3/4 cup chocolate chips
Preheat oven to 350°. Grease 12 to 16 muffin cups.
In a bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside.
Using an electric mixer (or a stand mixer or a lot of upper body strength) beat together the bananas, egg, oil, sour cream, and vanilla. With the mixer on very low speed, slowly beat in the dry ingredients. Mix until just combined. Use a spoon or rubber spatula to mix in the chocolate chips and check to make sure all the flour has been absorbed. It’s important to combine everything well, but not to over beat.
Fill muffin cups 3/4 of the way (I got 15 muffins out of the batter). Bake for 20-22 minutes or until a toothpick comes out clean. Cool in pans for a few minutes and then turn out to wire racks.
*You can also use all purpose flour or a mixture of white and wheat flours.
-Adapted from Laura’s Recipe Collection