i had a couple overripe bananas sitting on our counter the other day, just begging to be transformed into some sort of baked good. i know the last thing we need is more sugar, considering this halloween candy nightmare, but hey...these little muffins are made from bananas, which are fruit, so they are totally healthy! right? right.
i just think that food tastes better when it's mini. mini-cupcakes? totally delicious and way easier to eat than a normal size cupcake. unwrap that baby and pop it in your mouth. maybe i'm just a product of the 90's, but i grew up in mini-pizza bites and mini-corndogs and it's a pretty great way of life. plus, eating 5 mini-muffins somehow makes you feel way less guilty than eating 3 regular sized muffins.
ava is going through a particularly picky eating stage and i swear she doesn't want to eat anything but chicken nuggets. i thought she would gobble these down, but she ate one, maybe two, and then since will have nothing to do with them. but that's fine, more for me and david. david is not too big of a sweet tooth, but he is really into these muffins. "babe, these are so good" "these are the best muffins i've ever eaten" and i agree...they are really that good. bake yourself up a batch and you won't regret it.
chocolate chip banana mini-muffins
1 cup sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon vanilla
3 tablespoons sour cream
1 stick butter, softened
3 ripe bananas
3/4 cup chocolate chips
1. mix all ingredients together just until moistened.
2. spoon batter into mini-muffin tin lined with mini-cupcake wrappers. (i imagine you could skip the cupcake liners if you sprayed the pan really well.) sprinkle a couple extra chocolate chips on top to ensure your muffins are extra pretty ;)
3. bake at 350 degrees for 10-12 minutes.
original recipe found here.