Banana chocolate chip mUffins

During the pandemic I find ordering a couple weeks of groceries at a time has its drawbacks. Some weeks we just don’t end up eating all the fruit before it starts to become overripe so I turn to muffins to use up the end of days fruit. Chocolate chip banana muffins are a simple way to use up those old brown bananas and are always a winner in our house.

For the Muffins

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1/4 cup sour cream

1/2 tsp baking soda

1/2 cup butter, room temperature

1 cup white sugar

2 eggs

1 tsp vanilla

1 cup mashed bananas (2-3 depending on size of bananas)

1 cup chocolate chips (optional)

Heat oven to 350F.

In a medium bowl, sift together flour, baking powder and salt.

In a small bowl, combine sour cream and baking soda and set aside.

In a large bowl, cream butter; add sugar and cream together. Add eggs, vanilla, sour cream and baking soda and mix well.

Add dry ingredients alternating with bananas until combined - do not over mix.

At this point mix in chocolate chips if using them.

Divide batter into paper-lined muffin tins or spray muffin tin with baking spray To prevent them from sticking.

Bake for 25-30 minutes until golden brown or until a toothpick inserted in the center comes out clean. Remove muffins from oven and let sit in tin 5 minutes, then transfer muffins to a cooling rack.