Banana Chocolate Chip Mufffins

Maybe it is the fact that it is March and there is still the distinct winter chill in the air. Maybe it is the recipe I saw the other day for banana bread pudding. Either way, these muffins have been on my mind for a few days and the other night I finally had the time to make them. Be sure to use very ripe bananas (I may or may not buy bananas solely to let them go bad for the purpose). You can of course substitute the bananas for nuts or -- dare I say it -- peanut butter chips, to reminisce about 4th grade. However, I don't think you can beat the banana and chocolate combo, particularly when they come out of the oven melting and gooey. Banana Chocolate Chip Muffins (adapted, quite a bit, from Bon Appétit)

1 3/4 flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup sugar

1/2 cup sour cream

2 teaspoons vanilla extract

2 large eggs

1/4 cup buttermilk

1 1/2 cups mashed bananas (about 3)

1 1/4 cup chocolate chips (personally, I like milk chocolate)

Preheat oven to 350 degrees. In a medium bowl, sift together flour, baking soda, and salt. Set aside. In a large bowl, whisk together sour cream, sugar, and vanilla until well combined. Add eggs one at a time, mixing well afetr each addition. Add buttermilk and flour mixture alternately in two additions each, mixing well after each. Stir in mashed bananas, then stir in chocolate chips.

Prepare muffin tins, then scoop 1/3 cup batter into each cup. Bake 30 minutes, or until a tester comes out clean in the center.