Healthy Banana Chocolate Chip Muffins

READY IN: 45mins
Recipe by queenofeats

This recipe originally came from Guideposts magazine. I first got to try the result at my mother's house this summer and loved it! Unfortunately, when I got home, I couldn't seem to find the recipe anywhere online. My mom sent me the recipe so now I can make them anytime I want to (and that's pretty often!) Normally I don't re-post recipes that are not personal, but this is an exception as I don't want to lose it and I think others may be having trouble finding it as well! Please note that I have not tried to make this myself yet, so I'm taking these instructions on faith. I will update them if I think they need changing once I've tried this on my own. A couple of quick notes: If you have large muffin pans, this will make 12 large muffins plus 6 smaller (regular) muffins. The listed yield is for regular muffins only. You can also easily do this in a loaf pan if preferred. The recipe also states that you can cut the sugar and chocolate chips in half if you find the recipe too sweet - it will not cause problems.

Top Review by Realtor by day, Chef by night

I think these may be the best muffins I have ever made. My little girl really likes muffins so I've tried several recipes from other places and we're always disappointed in the results. Not this time! I didn't think they were too sweet at all. In fact, they were just right for us. I did make 2 changes- I had to. 1) I don't have wheat germ so I substituted almond meal/flour and 2) some little, tiny person made a snack out of my bananas this morning so I only had 2. I used those and substituted 3/4 cup of applesauce for the hi-jacked nanners. They were delicious and I know they'll be even better tomorrow after they have a chance to set. I baked them 25 minutes. They ended up with nice, rounded, slightly browned tops. There are (were) 33 regular sized muffins. Thanks so much for posting this great, great muffin recipe! Made for Pick a Chef Spring 2009.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Set out your muffin pans. Grease them or place muffin papers inside depending on your preference.
  3. In a small bowl, mix together the sour cream and baking soda. Set aside.
  4. In another bowl, cream together the butter, sugar and eggs.
  5. Add the sour cream and baking soda mixture to the creamed ingredients and mix well.
  6. Add in the remaining ingredients and mix until well combined.
  7. Fill each muffin cup about halfway full.
  8. Bake for 18-30 minutes or until a toothpick inserted in the center of a muffin comes out clean. Check at 18 minutes and keep checking every 3 minutes to ensure that they do not burn.

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