Mini Banana Chip Muffins

Submitted by The Kissing Cook

"My kids always wondered why I kept the banana's after they started turning dark brown. Now they know why! I make muffin tops out of them. These tasty morsels seem to disappear faster than I can make them."

 

• Ready In: 1hr 5mins
• Ingredients: 11
• Yields: 4 DOZEN MINI MUFFINS
• Serves: 8

ingredients

• 1⁄2 cup butter, softened (1 stick)
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1⁄4 cups sliced ripe bananas (about 3 medium)
• 2 cups white whole grain wheat flour
• 1 1⁄4 teaspoons baking powder
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 cup light sour cream
• 3⁄4 cup mini chocolate chip

directions

1. In a large mixing bowl, cream the butter and sugar until light and fluffy.
2. Add the eggs, one at a time, beating well after each addition.
3. Beat in vanilla.
4. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, stirring until just combined.
5. Stir in sliced bananas and chocolate chips.
6. Spoon into greased muffin top tins or mini muffin tins and bake at 350 degree oven for 15 minutes or until a toothpick inserted near the center comes out clean.
7. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
8. Enjoy.

Reviews

[mums the word]

These muffins turned out really nice. The sour cream added moisture and a rich quality that I really liked. I did end up mashing the bananas as I didn't care for the look of the slices/chunks in the batter. As you can see in the photo I made 24 mini muffins and 12 regular size muffins. The kids and their friends polished off about half of them after school so you could say they were a hit. Made for Fall PAC 2009. Thx KissingCook!