Happy Monday everyone! After not having muffins last week, it’s time to get back to it although I think last Monday’s recipe was well worth skipping muffins for. I would love to have that for breakfast! I may have done just that at one point… just a handful. Maybe. But I digress. This Monday I have muffins for you and muffins are definitely more “breakfasty.” You won’t feel the least bit ashamed telling people you ate them.
This morning I bring to you bananas and chocolate! This is a classic combination. I love fruit for all its virtues just by itself however, I also never mind fruit with chocolate. These muffins will start your week off right with their moist cake thanks to the bananas and some sour cream. They’ll also give you a little something sweet with chocolate chips scattered throughout. Hope you all have a wonderful week!
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Her journey to make the world smile and beat glum Monday mornings week after week one muffin at a time. Drop in a quick line to join her on this journey and beat the glum monday mornings.
One Year Ago: Balsamic Caramel Sauce
Banana Chocolate Chip Muffins
1 1/2 cups all-purpose flour
2/3 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
5 tablespoons butter, melted
1 large very ripe banana, mashed
3/4 cup semi-sweet chocolate chips
– Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
– In a medium bowl, mix together the flour, sugar, baking powder, baking soda and salt.
– In a large bowl, mix together the egg, sour cream, butter and bananas.
– Mix the dry ingredients into the wet ingredients and stir just until moistened. Fold in the chocolate chips.
– Bake for 20-25 minutes until golden and a toothpick inserted in the center comes out clean.
– Cool in pan for 5 minutes before removing to a wire rack to cool completely.
Recipe adapted from Taste of Home