Banana Chocolate Chip Muffins

Preheat and prep: Preheat the oven to 425°F and line a 12-count muffin tin with paper muffin liners. Set aside.

Whisk dry ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

Mash and measure banana: In another mixing bowl, mash the bananas until a smooth puree consistency. Be sure to measure the proper amount of banana once it’s mashed to ensure you don’t have too much. Too much banana can make the muffins heavy.

Add in wet ingredients: Whisk in the brown sugar (being sure to break up any clumps), the melted butter, egg, sour cream, and vanilla. Mix until combined.

Add dry into wet: Fold the dry ingredients into the wet ingredients, leaving a few flour pockets still is OK.

Add chocolate: Add in the chocolate of your choice and mix just until combined and no more flour streaks remain. Do not overmix.

Optional rest time: Cover the bowl with a towel and allow the muffin batter to rest at room temperature for 15-30 minutes. Start Timer This improves the overall structure and gives the muffins a tall, bakery-style appearance.

Divide into muffin tin: Portion the batter into the prepared muffin tin. It will make 12 muffins filled pretty much to the top! Sprinkle more chocolate chips on top if desired, and coarse sugar.

Bake: Bake at 425°F for 5 minutes. Start Timer Then, without opening the oven, lower the temperature to 350°F and bake for an additional 12-15 minutes. Start Timer All ovens vary; keep an eye on them and use a toothpick inserted in the center to check the doneness.

Cool: Allow to cool in the pan for about 5 minutes, then move to a wire rack to cool completely.

ENJOY!