1 1/4cupsripe banana, mashed (about 3 medium bananas)
Optional: 1 1/2 cups semisweet or milk chocolate chips
Preheat the oven to 375°F. Line two muffin tins with paper liners. Spray with nonstick spray.
In a large bowl using an electric mixer, cream together the butter and sugars. Add the eggs, vanilla and sour cream and stir just until combined.
In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Slowly add the dry ingredients to the wet ingredients and stir with a wooden spoon just until combined. Do not over mix. Fold in the banana and 1 cup of chocolate chips (if adding).
Fill the muffin liners 2/3 of the way full. If adding chocolate chips, sprinkle the remaining 1/2 cup evenly over the top of the muffins.
Bake for 18-20 minutes, or until lightly browned and a toothpick comes out clean. Transfer muffins to a wire rack to cool.
Recipe can be lightened by using Greek yogurt instead of sour cream and apple sauce in place of butter in a 1:1 ratio.
If making half regular and half with chocolate chips, use 3/4 cup chocolate chips.
Can add in extras like chopped nuts, cinnamon and coconut.
Could cut recipe in half to make 12 muffins instead of 24.
Storing: Store in a zip top bag at room temperature for up to 3-4 days. To avoid the muffins getting soggy, add in a few folded paper towels to absorb moisture.Freezing: Add to a freezer bag or container and store in freezer for up to 2 months. To reheat, place muffin in microwave for 15-30 seconds, or until warm.