Banana Chocolate Chip Muffins

The sole muffin pan I own has been staring at me askance for several months now. For reasons I can't seem to identify, I have not baked muffins in a long time. My collection of decorative baking cups/ l on the other hand has been increasing steadily. Such pretty colours, designs, and patterns are now available in the market, I can hardly stop myself from adding them to my shopping basket! Just last month, my grocer had displayed some really attractive metallic baking cups and I just couldn't resist buying a box.

Adding them to the pile occupying my counter, I resolved to get baking and put them to good use! But like all good resolutions, that idea eventually got shelved along with the baking cups:) We went off for a long weekend, came back and got into our summer routine. Then came the big office move, and I decided to bake a batch of muffins to keep everyone sweet during the stressful time!

These are the tastiest Banana Chocolate Muffins ever!! They are very easy to put together, and if you are short on time you can literally throw the ingredients together, give them a swirl, and bake. These muffins are baked with eggs, so I'll post an eggless version of them shortly.

Ingredients:
2 large ripe bananas, mashed
1/2 cup white sugar
1/2 cup dark chocolate chips
1 slightly beaten egg
3 tbsp milk
2 tbsp sour cream
1/3 cup butter (softened)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tsp vanilla extract
1 3/4 cups flour

Method:

1. Mix the mashed banana, egg, butter, and vanilla extract together. 
2. In a separate bowl, mix together baking soda, baking powder, salt and flour. Mix wet and dry ingredients all together.
3. This mix will give you a thickish batter. Thin it out a little using the milk and sour cream.
4. Fold in the chocolate chips.
5. Pour into greased muffin tins, and bake in 350F oven for approximately 35 minutes. 

Enjoy warm, cold, or rewarmed the next day!!

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