Banana Chocolate Chip Muffins
|Makes about 16 muffins - sometimes I can squeeze in 17 if I'm lucky!|
1 and 3/4 cup flour (I use half white, half wheat)
3/4 cup sugar (I used half white half brown)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1/2 cup vegetable oil
1/4 cup sour cream
1/4 cup whole milk
3 large overripe bananas (you want about one cup mushed bananas in the end)
1/2 to 3/4 semisweet chocolate chips - when I use the mini chocolate chips I use about a 1/2 cup but if I only have the regular size, I increase to 3/4 cup.
Combine dry ingredients in one bowl.
Combine wet ingredients (except the bananas) in another bowl.
Fold wet into dry ingredients until just folded.
Then fold in the bananas, then fold in the chocolate chips
Fill muffin pan with paper holders, then fill each holder two-thirds of the way full with batter.
For regular sized muffins, bake 22-25 minutes at 350 degrees Farenheit until brown on top. Cool 5 minutes on rack. Makes about 16 muffins.
For mini muffins, bake for 18 minutes at 350 degrees Farenheit until just brown on top. Cool on rack. Makes about 55-60 mini muffins.
For banana bread, just use a loaf pan and bake at 350 degrees Farenheit for a little more than 1 hour or until fork comes out clean in center.
I will often toss our uneaten overripe bananas in the freezer whole, then thaw them out in the microwave for a few minutes (or on the counter for an hour) and use them in this recipe. These muffins freeze nicely in a ziploc freezer bag. When I make the mini sized ones, I pop frozen ones in the kids' lunch bag in the morning and they are thawed out by snack time. I use half white flour/half whole wheat flour to include some fiber. This dries out the muffins a little bit and makes them tastes a little like bran muffins. But the kids still eat them!