The Pioneer Woman Tasty Kitchen
4.75 Mitt(s) 8 Rating(s)8 votes, average: 4.75 out of 58 votes, average: 4.75 out of 58 votes, average: 4.75 out of 58 votes, average: 4.75 out of 58 votes, average: 4.75 out of 5

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Level: Easy

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Description

These are always a great crowd pleaser! I can’t seem to keep enough of these in my house.

Ingredients

  • ¼ cups Sour Cream
  • ¼ cups Sugar
  • 1 whole Egg
  • ¾ teaspoons Vanilla
  • 1 cup Flour
  • ¾ teaspoons Baking Soda
  • 3 teaspoons Baking Powder
  • 1-½ whole Ripe Bananas
  • ½ cups Chocolate Chips

Preparation

1. Preheat oven to 375 F and grease a muffin tin (or paper muffin liners can be used).

2. Mix together the sour cream, sugar, egg, and vanilla in a medium bowl.

3. Sift together the flour, baking soda, and baking powder in a second medium bowl.

4. Add the dry ingredients to the wet and mix well.

5. Mash the bananas in a bowl, and add the bananas and chocolate chips to the batter and mix thoroughly.

6. Drop into the muffin tins, and bake for approximately 15 minutes, or until a toothpick comes out clean.

7. Enjoy! They are so good when they are warm out of the oven.

2 Comments

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mylilchunkymonkey on 4.27.2011

I just made these for my son’s pre-school class’ snack and they smell wonderful and look so yummy. I was a little worried about how dry/dense the batter was before I added the banana, but once it was added, the batter was very moist.

The only thing I did differently was that I made them as mini-muffins (easier for little hands) and so I only baked them for 10 minutes. They came out perfectly and yielded about 36 mini-muffins.

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octoberamy on 7.12.2010

I admit I was skeptical when I saw there was no added oil or butter; but these muffins are moist and delicious.

8 Reviews

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cookbookconfessions on 5.10.2011

Based on the reviews, I really wanted to love these, but I didn’t. The flavor was okay, but the texture was very gummy to me.

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mylilchunkymonkey on 4.27.2011

Very yummy!

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Kathleen on 1.19.2011

I just had to have some muffins and came across this recipe. The low sugar was intriguing to me – I’m often shocked by the amount of sugar in many baked goods. I made 6 large muffins and threw in some chopped walnuts. These are fab and not sickly sweet!

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jenng on 11.22.2010

I made a double batch, but somehow only ended up with 14 muffins instead of 24? They were yummy and my 17month old loved them :)

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mkapusta on 8.30.2010

Definitely a double batch, maybe triple next time…LOVE the low sugar….tasted AMAZING!

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