Going with a muffin theme this month so far, but that is good. On cold mornings I don't think you could have a better breakfast than a yummy muffin and some hot chocolate, and we have had some cold mornings! Today school didn't start until 10 a.m. because of ice everywhere. The kids and I didn't complain. How nice to sleep in on a Wednesday!!! Sweet! I have shared these before, but they are seriously one of our family's favorite muffins. Banana chocolate chip--yum! They freeze well if you have leftovers to take out and warm up for another cold morning breakfast. Enjoy!
Banana Chocolate Chip Mini Muffins
1 1/2 cups flour
2/3 cup sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup mashed very ripe bananas (about 2 large or 3 medium)
1 large egg
1/4 cup butter, melted or coconut oil melted
1/4 cup sour cream, can use fat free or low fat
2 teaspoons vanilla
1/4 cup milk
1/2 cup mini chocolate chips
Heat oven to 350 and either line a mini muffin tin with baking cups or spray with pam. In a medium sized bowl combine the flour, sugar, baking powder and salt and mix well.
In a mixing bowl combine the mashed bananas, egg, melted butter/coconut oil, sour cream, vanilla and milk. Mix well. Mix in the dry ingredients until barely mixed in. Do not overmix. Fold in chocolate chips and fill each muffin tin. Bake for 12-15 minutes or until top are golden and spring back when touched.