Pinterest: Banana Chocolate Chip Muffins

So, Theresa and I bought some bananas  last week and planned on eating them. Trouble is, neither one of us like spots on our bananas. Me? I went from eating really {crunchy} green banana's to light-about-to-turn-yellow to bright yellow to nothing. Yup, for about oh, say 10 years, I refused to eat banana's because they were "gross". I didn't re-introduce them to my diet till I went out to WI and only because they were cheap! Now, I eat the yellow-no-spot-or-blemishes kind of banana's.

Well, we got past that point and they were dark, spotty brown and black. Yuck.

But, totally yum for banana chocolate chip muffins {or bread}! These are so perfect for mornings--just grab and go! The fruit in these makes them totally healthy :)

This recipe I got from Cooks.com. There's not a person to credit this with, but whoever put this on the site was so nice in sharing :)

The muffins are nice and moist and packed with great flavour!

SOUR CREAM BANANA CHOCOLATE CHIP MUFFINS

2 c. flour 1/2 tsp. baking powder 3/4 tsp. baking soda 3 ripe bananas 1 c. sour cream 1/4 lb. butter, softened 1 c. sugar 1 tsp. vanilla extract 2 extra lg. eggs 1 c. semi-sweet chocolate morsels Sift the flour with the baking powder and baking soda. Set aside. Process the bananas with the sour cream until smooth. Set aside.Beat the butter with the sugar and vanilla extract until light and fluffy. Add the eggs, one at a time and beat until well incorporated. Add the sifted dry ingredients in 3 additions, alternately with the banana mixture in two additions, beating only until blended. Fold in the chocolate morsels. Line muffin tins with cupcake papers or used greased nonstick muffin tin. Fill each cup about 3/4 of the way with batter and bake at 350 degrees for 30 minutes. Cool for 5 minutes before removing from tins. Makes 18 muffins.

Pretty yummy! Even if the picture doesn't look it :D