Banana Chocolate Chip Muffins
Recipe: #4761
February 27, 2012
Categories: Snacks, Banana, Brunch, Game/Sports Day, Mothers Day, Picnic, Potluck, Oven Bake, more
"This recipe requires a food processor to process the bananas and sour cream"
Original is 18 servings
Ingredients
Nutritional
- Serving Size: 1 (72.4 g)
- Calories 168.8
- Total Fat - 6.2 g
- Saturated Fat - 1.5 g
- Cholesterol - 20.1 mg
- Sodium - 120.9 mg
- Total Carbohydrate - 25.3 g
- Dietary Fiber - 0.5 g
- Sugars - 12.3 g
- Protein - 2.7 g
- Calcium - 25.3 mg
- Iron - 0.4 mg
- Vitamin C - 4.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F. Line muffin tins with cupcake papers or grease the tins.
Step 2
Sift the flour with the baking powder and baking soda. Set aside. Process the bananas with the sour cream until smooth. Set aside.
Step 3
Beat the butter with the sugar and vanilla extract until light and fluffy. Add the eggs, one at a time and beat until well incorporated. Add the sifted dry ingredients in 3 additions, alternately with the banana mixture in two additions, beating only until blended. Fold in the chocolate chips.
Step 4
Fill each cup about 3/4 of the way with batter and bake at 350 degrees for 22-25 minutes. Cool for 5 minutes before removing from tins.
Tips
No special items needed.
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