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Marcie’s Banana Chocolate Chip Muffins


  • 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


  • 1. 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.
  • 2. 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.
  • 3. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with remaining chocolate chips.
  • 4. 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 Facts

1 muffin: 210 calories, 9g fat (5g saturated fat), 37mg cholesterol, 191mg sodium, 31g carbohydrate (18g sugars, 2g fiber), 3g protein.


Average Rating:
  • DeliciouslyResourceful_Gina
    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.

  • alfoa
    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.

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