Banana Chocolate Chip Muffins

 

Banana Chocolate Chip Muffins

These are the most delicious light and airy banana muffins.  Don't skip out on the mini chips or the sour cream.  Both of these totally make the muffin.  You can easily swap out the olive oil for another light oil as well as the sour cream for greek yogurt or a non dairy option if necessary.

Ingredients:

1 3/4 cup flour

2/3 cup brown sugar

1/3 cup granulated sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cup mini chocolate chips plus extra for topping

4 very ripe bananas, mashed 

1/4 cup olive oil (you can also use avocado or vegetable oil)

2 large eggs

2 teaspoons vanilla

1/4 cup sour cream

Preparation:

Prepare 18 muffin cups with parchment baking cups.  Preheat the oven to 425 degrees F.

In a large bowl mash the bananas,  Next add in olive oil, eggs, vanilla and sour cream to the mashed bananas and mix until combined.  In the same bowl add the flour (I like to sift mine), sugars, baking powder, baking soda and salt.  Mix all the dry ingredients into the wet until just combined.  Now add your chocolate chips and stir again to incorporate the chocolate throughout the batter.

Fill muffin liners all the way to the top with your batter and sprinkle on extra mini chocolate chips on the top of each filled cup.  Bake at 425 degrees for 7-8 minutes and then lower the oven to 350 degrees F and bake for another 7-8 minutes.  The tops of the muffins should be light golden brown and domed on top.