These muffins are so yummy that if you try one you'll just have to eat another! They taste amazing and are a great recipe to use up those brown bananas rolling around the bottom of your fruit bowl.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 3 very ripe and large bananas
- 1 cup firmly packed brown sugar (I actually used a mix of white and brown)
- 1/2 sour cream (to make this vegan, use either a vegan sour cream or an alternative, such as vegan yogurt)
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted (for vegan, use vegan butter, or oat milk in a pinch)
- 1/2 cup chocolate chips, any kind you want. Semisweet, milk, or dark work well. (Vegan alternatives for this include vegan chips, or you could use nuts.)
Preheat the oven to 350 degrees F, or 335 degrees F for convection ovens.To actually make the muffins, mix the dry ingredients (flour, baking powder, salt, cinnamon, and nutmeg) in a large bowl. Peel the bananas into a medium bowl and mash them. Mix the brown sugar, sour cream, vanilla, and butter with the bananas. Dump the wet stuff into the dry stuff and add the chocolate chips.
Prepare the muffin pans (my batch made sixteen, though yours could be different). Scoop just less than a quarter cup of muffin batter into each cup, then bake. Mine took fifteen minutes, though you might want to start with ten to twelve.
When a toothpick stuck in the center of one of the muffins comes out clean, take the pans out, turn the oven off, and let the muffins cool for five minutes. After five minutes, carefully take the muffins out of the pan and place them somewhere to cool fully, or serve them warm.
What is your favorite muffin recipe? Tell me!
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