We're going on a road trip to Vegas, and again, I wanted to make some snacks for the trip. And since I had some bananas left over, I wanted to make some kind of a muffin that we can also munch on for breakfast. Because who wants to waste money on breakfast while in Vegas, right? I'd rather spend money on a lunch buffet rather than a breakfast buffet. And maybe have some money left over for those penny slots. lol! Anyway, I didn't want to make just a plain 'ol banana muffin. Since I've been on a chocolate banana fix, I wanted to make something with that theme. So I did a search and found this from cdkitchen.com that looked easy. It called for chopped up candy bars, but since I had so much chocolate chips in my fridge, its what I used. It came out pretty good. What I'd like to do next time is put a dollop of hazelnut spread in the middle of the muffin for a secret surprise. I would've done that now, but I was afraid of how it might melt and ruin the batter. I'll experiment with that next time.
3 cups all purpose flour
3/4 cup brown sugar
3/4 cup sugar
1/2 tsp salt
1 cup butter, melted
1 cup mashed bananas
2 eggs, at room temperature
1/4 cup sour cream 1 tsp. vanilla extract
2 tsp. baking powder
1/4 tsp. baking soda
1 cup chocolate chips
1) Preheat oven to 375 deg F. Line muffin pan with muffin cups.
2) In a medium bowl, combine flour, sugars and salt. Stir in melted butter until moistened, using a fork. Reserve 1 cup of flour mixture and set aside. Add baking powder and baking soda in the remaining mixture. Set aside.
3) In a separate bowl, mix together banana, sour cream, eggs, and vanilla until well blended. Add banana mixture into flour mixture and stir until combined. Mix in chocolate chips.
4) Divide batter among prepared muffin cups. Crumble reserved flour mixture on top of batter and lightly press onto the top of each muffin. Bake for 25-30 minutes until golden and toothpick comes out clean. Serve warm or cooled with chocolate drizzled on top.