Banana Chocolate Chip Muffins

I made one of the girls favorite treats the other day. They are Banana Chocolate Chip Muffins. My oldest has tried to put aside bananas to turn brown before in hopes that I will make this for breakfast if our bananas turn brown. I made them for no particular reason this time.

The original recipe came from the February 2007 issue of Guideposts, but as I can never leave well enough alone...it is no longer the recipe from the February 2007 issue of Guideposts.



1/4 cup of sour cream or vanilla or plain yogurt
1 teaspoon of baking soda
1 stick of butter or margarine softened (I just set mine out the night before)
3/4 cup sugar
1 egg
1 1/2 cups flour
1/4 cup milled flax seed (may be omitted, but add extra flour)
2 mashed bananas
1 cup mini semisweet chocolate chips
1 teaspoon vanilla

Preheat oven to 350* and spray a muffin tin. Stir sour cream (or yogurt) with baking soda and set aside. Beat the butter and sugar. Then the egg, followed by the mix of white puffy stuff that formed with the soda and your sour cream/yogurt. Mix in the rest with a spoon. Divide evenly into a standard muffin tin to make a dozen muffins. Bake for 20 minutes.