Serves 12
35 min
Chocolate Chip Banana Muffins
Recipe GLPR24d98761692aff
Golden, moist muffins studded with semi-sweet chocolate chips and topped with crunchy dried banana chips and mini chocolate morsels. The combination of creamy sour cream and ripe bananas creates a tender crumb that's perfect for breakfast or brunch.
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Ingredients
2 teaspoons baking soda
1/4 cup dried banana chips
1 cup mashed bananas (about 3 whole bananas)
1/4 cup mini chocolate chips
2 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup sour cream
Directions
Preheat your oven to 350°F. Line a standard muffin tin with 12 paper liners or spray the cups with non-stick cooking spray.
In a large bowl, combine the mashed bananas, granulated sugar, and sour cream. Mix until the mixture is smooth and well blended.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
Pour the flour mixture into the banana mixture and stir until just combined—do not overmix, as this will result in tough muffins. Gently fold in the semi-sweet chocolate chips until evenly distributed.
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
Top each muffin with a sprinkle of dried banana chips and mini chocolate chips.
Bake for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs clinging to it.
Allow the muffins to cool in the pan for 10 to 15 minutes, then turn out onto a wire rack to cool completely before serving.
