You can modify this recipe using half the amount of chocolate chips and sugar and still get the same yummy taste in a healthier muffin.
¼ cup sour cream
1 teaspoon baking soda
½ cup butter, softened
¾ cup sugar
1½ cups flour
¼ cup wheat germ (optional)
1 cup mashed bananas
1 cup semi-sweet chocolate chips
1 teaspoon vanilla
1. Preheat oven to 350°F. Stir sour cream and soda together. Set aside.
2. Cream butter with sugar until light and fluffy. Add egg, beating well. Beat in sour cream mixture. Stir in remaining ingredients. Don’t over-mix.
3. Spoon into greased muffin pans and bake for about 18 minutes. Let cool before removing from pan.
Read more about Stephanie Thompson’s treats in The Goodie Basket.