I find that whenever I buy fresh fruit it never gets eaten and ends up in the garbage. When I stop buying fruit I get asked why I never buy it. UGH! Long behold I found myself making banana bread muffins with bananas that were too ripe to eat. It’s been a while since I baked and it was nice to have fresh muffins in the apartment to grab for breakfast or a snack.
- 2 cups whole wheat flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar
- 1/4 cup butter, softened
- 2 large eggs
- 1 1/2 cups mashed ripe banana (about 3 bananas)
- 1/3 cup light sour cream
- 1 tsp vanilla extract
- 1/2 cup semi sweet chocolate chips
Preheat oven to 350 degrees
In a large bowl, combine all ingredients together. Beat well with electric mixer. Side note: I’m not much of a baker and I don’t have patience to cream the butter and then sugar together and take all the correct steps mix the wet ingredients first and then add the dry ingredients slowly. I just dump everything into the bowl and mix. I am aware this is incorrect but to be honest, the muffins came out great. So… mix as you please!
Spoon the batter evenly into muffin tins. I like to fill the batter all the way to the top of each muffin tin to make big muffins!
Bake for 20-22 minutes or until the muffins are golden brown. You will know they are almost done when your kitchen starts to smell amazing.
Allow the muffins to cool for at least 10 minutes before enjoying.