1 1/4cupsripe banana, mashed (about 3 medium bananas)
1cupsemisweet or milk chocolate chips , more for tops if desired
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. Then fold in the banana and chocolate chips.
Fill the muffin liners 2/3 of the way full. Press a few extra chocolate chips on top if desired.
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.
Don’t over mix the batter! The bread will not be as soft and tender if over-mixed.
Fill the muffin liners 2/3 of the way full so they have room to rise.
Can add in extras like chopped nuts, cinnamon, coconut and more.
Use ripe bananas that are brown and spotty! The riper they are, the sweeter they are.
Could cut recipe in half to make 12 muffins instead of 24.
Storage and Freezing:
Store in a zip top bag at room temperature for up to 3-4 days. To avoid getting soggy, add in a few folded paper towels to absorb moisture.
Add to a freezer bag or container and store in freezer for up to 2 months. To reheat, place in the microwave for 15-30 seconds, or until warm.