Prep 10 mins
Cook 20 mins
These muffins originally did not call for chocolate chips but I could not resist adding them, I mean, banana and chocolate is a wonderful pairing.
- Preheat oven to 350 F.
- Mix I - mix all ingredients using a hand blender in a large bowl.
- Mix II - combine all ingredients and combine with Mix I until just just moist and blended.
- Fill into muffin pans.
- Bake at 350 F and bake for approx 20 min, until golden on top.
Very delicious and moist muffins - what a great way to use up old, black bananas! I doubled the recipe and made 24 regular muffins and 20 mini-muffins. You could even add more chocolate chips if you want to and nuts would be great in these as well. Made for Went To The Market tag game. Thanks Deantini! :)
I used Splenda for the sugar and fat free sour cream in place of the yogurt because thats what I had on hand. They came out spectacular and delicious with just following the directions as written. We have a real keeper here. Thyu came out of the oven just before dark so I know that I'll finish my "Test Muffin" for dessert. :D
Yummy! I love quick and simple recipes in the summer (who wants to be in a hot kitchen when it's so nice out?). The changes I made was to use sour cream in lieu of the yogurt (on hand), and bake for 25 minutes because I used my jumbo muffin tin. I halved the recipe (using 1 whole egg) and got 10 jumbo muffins. I smeared mine with butter and next time will add some chopped pecans. Made for PRMR, thanks for sharing the recipe. :)