The smells from the oven will have you thinking Fall. These muffins are great if you need to take a treat to a friend, a quick breakfast, or something simple a little outside the box. Our taste buds say, yes please. My lucky friend that needed a treat told me I was her kids new BFF.
1 stick of butter, softened
1 c. sugar
1 tsp. baking soda
1/2 c. sour cream
2 bananas, mashed well
1 1/2 c. flour
1 t. baking powder
1 tsp. vanilla
1 (6 oz) pkg. of Nestlé’s semi-sweet chocolate morsels
paper muffin cups
Preheat over to 350 degrees. Line muffin pans with paper liners and spray lightly with Pam.
Cream the butter and sugar with a mixer. Add eggs and mix well.
Dissolve baking soda in the sour cream. Let it “rise” for a minute, then add it to the butter and egg mixture. Mix well with beater on medium speed. Add bananas and blend in.
Add flour and baking powder together. Mix in thoroughly, but no longer than necessary. Add vanilla. Stir in chocolate chips by hand. Fill muffins cups 2/3 full. Bake 25-30 minutes or until a toothpick comes out clean. Makes approx. 18 muffins. Cool on cooling rack. These can be frozen in a large Ziploc bag and ready to eat on a busy school morning with a few seconds of defrosting.