Marcie’S Banana Chocolate Chip Muffins

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1-1/4 cups mashed ripe bananas (about 3 medium)
• 1 teaspoon vanilla extract
• 1-1/2 cups white whole wheat flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup sour cream
• 1/2 cup 2% milk
• 3/4 cup miniature semisweet chocolate chips, divided

1. Preheat oven to 350u0b0. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla.
2. In another bowl, whisk flours, baking soda and salt. Add to creamed mixture, alternating with sour cream and milk; stir just until moistened. Fold in 1/2 cup chocolate chips.
3. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with remaining chocolate chips.
4. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to a wire rack. Serve warm.
5. Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

butter, sugar, brown sugar, eggs, mashed ripe bananas, vanilla, whole wheat flour, allpurpose, baking soda, salt, sour cream, milk, chocolate chips

Taken from www.tasteofhome.com/recipes/marcie-s-banana-chocolate-chip-muffins/ (may not work)