Banana Chocolate Chip Muffins
Inspired by Martha Stewart
Makes 18 Muffins (or 12 if you fill the muffin tins to the top)
- 3 large ripe bananas
- 1 cup packed light-brown sugar
- 1/2 cup canola oil
- 1 large egg
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 tablespoon pure vanilla extract
- 1 cup Ghiradelli dark chocolate chips
Preheat oven to 350 degrees.
Peel bananas and mash in bowl. Add brown sugar, oil, and egg; beat until smooth. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour cream and vanilla; beat until combined. Finally, add chocolate!
Fill muffin liners three-quarters full. Bake until tester inserted into center comes out clean, about 20 minutes, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature.
To make it healthier, try swapping applesauce for the canola oil, make the sour cream fat free or use plain or Greek yogurt instead, and use Splenda brown sugar mix instead of regular brown sugar.