Marcie’s Banana Chocolate Chip Muffins
Total TimePrep: 25 min. Bake: 20 min.
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1-1/4 cups mashed ripe bananas (about 3 medium)
- 1 teaspoon vanilla extract
- 1-1/2 cups white whole wheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup sour cream
- 1/2 cup 2% milk
- 3/4 cup miniature semisweet chocolate chips, divided
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla.
- In another bowl, whisk flours, baking soda and salt. Add to creamed mixture, alternating with sour cream and milk; stir just until moistened. Fold in 1/2 cup chocolate chips.
- Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with remaining chocolate chips.
- Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to a wire rack. Serve warm. Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Nutrition Facts1 muffin: 210 calories, 9g fat (5g saturated fat), 37mg cholesterol, 191mg sodium, 31g carbohydrate (18g sugars, 2g fiber), 3g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Sep 7, 2016
These were very moist and were tasty. However, I baked as directed and the top was not crisp. The texture was fine, but it was soft throughout like other muffins, and not exactly what I was expecting here based on the description.
Apr 9, 2016
Great! I went out and bought white whole wheat flour specifically for this recipe, so that I could follow it exactly. I did a pan of mini muffins and there was enough left for about a dozen regular-sized.