Monday, February 23, 2015

Double Chocolate Chip Banana Muffins

                         
              I don't know about you, but I always seem to have at least two to three overripe bananas at any given time. I usually pop them into the freezer to use at a later date but the freezer is full of pork and beef packets we ordered from a farmer so I decided to bake with them right away. When you have two teen aged boys that are forever hungry it's always nice to have a snack on hand to the tide them over until dinner time.

Double Chocolate Chip Banana Muffins

1-1/4 cups All-purpose Flour or White Whole Wheat Flour
1/3 cup Dutch-processed Cocoa Powder
1-1/4 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
1/2 tsp. Ground Cinnamon
3/4 cup Mashed Ripe Banana
1/3 cup Sour Cream..I used plain yogurt
1 Large Egg
1/2 cup Sugar..I used 1/4 cup
1/4 cup Vegetable Oil
1 tsp. Vanilla
1/2 cup Semi sweet Chocolate Chips

Preheat oven to 350/180. Line a 12 cup muffin pan with liners and set aside.

In a medium bowl,sift together the flour,cocoa powder,baking powder,baking soda,salt and cinnamon.

In a large bowl,whisk together the banana sour cream or yogurt,egg,sugar,oil, and vanilla until well blended. Add the flour mixture and chocolate chips into the wet ingredients and gently mix until just combined.

Divide batter evenly among prepared liners.

Bake 18-22 minutes or until a toothpick inserted comes out clean. Cool in pan for 2 minutes before removing to a wire rack to cool completely.

Yield: 12 Muffins
Source: Scientifically Sweet