Necessity is the mother of invention, so they say, and this mother had to make a banana muffin that her kids would eat! I have tried oatmeal banana ones, but they never seem to like them, banana loaf is always a hit but I really wanted to try my new teeny muffin liners that I bought for my mini muffin pans. And of course, in order for the chocolate not to stick to the papers and basically decimate the whole mini-muffin when you took the wrapper off, I used mini chocolate chips instead of full size.
This recipe made 9 full size muffins and two dozen mini ones. And they all disappeared really, really fast!
1 3/4 cups all-purpose flour
/4 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup vegetable oil
1/2 cup sour cream
teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup mini chocolate chips
Put your child labor to work Get your more than willing and happy young ‘un to help you mash the bananas. I have a freezer full of frozen bananas that are just waiting for me to bake them up. That’s because I let them almost rot in my fruit bowl, then panic that I am wasting bananas, so into the freezer they go for a year or two.
But to put a positive spin on that, the browner I let them get, the sweeter they are, and thus I can always use brown sugar instead of white.
Whisk together your dry ingredients.
Mix the egg,vanilla, oil, sour cream and bananas together.
Combine the wet and dry until they are almost mixed thoroughly, then add in the chocolate chips. Don’t over mix the batter.
Place into your lined or greased unlined muffin tins and bake at 375 until beautifully browned, about 10 minutes for mini’s and 20 for large.
- 1¾ cups all-purpose flour
- 4 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup vegetable oil
- 1 egg
- ½ cup sour cream
- teaspoon vanilla extract
- 1 cup mashed ripe bananas
- ¾ cup mini chocolate chips
- Whisk together your dry ingredients.
- Mix the egg,vanilla, oil, sour cream and bananas together.
- Combine the wet and dry until they are almost mixed thoroughly, then add in the chocolate chips. Don’t over mix the batter.
- Place into your lined or greased unlined muffin tins and bake at 375 until beautifully browned, about 10 minutes for mini’s and 20 for large.