Banana Choc Chip Miffins

 

Why miffins?  Well, instead of admitting to a typo (me?!  Never!!!), mini muffins are now known as miffins in our house!  As a general rule, I am not a fan of baked banana goods.  Give me a real, fresh banana anyday.  But these muffins are chocolatey and banana-ery without having that typical banana bread taste.  It may be the sour cream?  I don't know, but I'm not complaining!  It's a great way to use up those sad looking bananas that sit in our fruit bowl all on their own and just know they aren't going to be eaten. 

 

Ingredients

• 1 3/4 cups plain flour, sifted
• 1 1/2 teaspoons baking powder
• 2/3 cup caster sugar
• 1 cup sour cream
• 2 eggs
• 1/4 cup vegetable oil
• 2 small bananas mashed
• 3/4 cup chopped milk chocolate or milk chocolate chips

 Method

1. Preheat oven to 180 C.
2. Place flour, baking powder & sugar in a bowl.
3. In another bowl, whisk together sour cream, eggs & oil until combined.
4. Fold into the flour mixture with the banana & chocolate, stirring until just combined.
5. Spoon mixture into muffin tray, bake for 25 minutes or until golden brown.
6. Allow to stand in the tray for 5 mins.
7. Cool on a wire rack.

Makes 12 muffins or 24 miffins

 

My Notes

• Using 2 large bananas as opposed to the 2 small bananas as listed in the ingredients doesn't make a difference to this recipe. 
• I always add more choc chips of any colour, it wouldn't be right if I didn't! 
• If I have only a bit of sour cream left in the container, I add that in too.  Doesn't seem to make any difference to the end result.
• For me, these muffins stick to paper muffin pans so I generally use the silicon ones for these.