All these reasons gave way to my decision bake them for work. To be honest, I had almost forgotten I signed up for this week's snacks and was kind of scrambling (I also needed to do groceries but it was hubby's soccer night so I wasn't going anywhere!).
I pulled up my go to recipe to make sure I had everything (you can find it here: Banana muffins ) and got on my way. As it turned out, I didn't have enough yogurt but I did have a little bit of sour cream so I used both in place of the yogurt; I think it was a bit more than I normally use (of course I didn't measure!). I also was craving chocolate so I added 3-4 tbsp of cocoa (which I also didn't measure but went till it looked chocolate-y enough for me).
The result: really moist and delicious banana muffins. They seemed more moist than I remembered (now this could be because they really were OR because I hadn't had a gluten muffin in so long that I truly forgot how amazing and moist baked goods can be!) and the cocoa was a great addition. They were a ht at work and with my hubby and child!
I literally just tweaked a couple of things from my original post (Banana Muffins), but here is the recipe in its entirety.
1/2 cup oil
1 cup sugar
1 egg
1 tsp vanilla
3/4 cup plain (Greek) yogurt
3/4 cup sour cream
1-1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
3-4 tbsp cocoa (Dutch, unprocessed)
3 bananas, mashed
1 cup chocolate chips (semi-sweet)
Directions:
1. Mix oil, sugar, egg, vanilla, yogurt and sour cream in a large bowl. Set aside.
2. In a separate bowl whisk together flour, salt, baking powder and soda, and cocoa. Add the dry ingredients to the wet ingredients and mix well. (At this point, if it doesn't look chocolate-y enough, add another tablespoon of cocoa.)
3. Add the mashed bananas and fold in. Add the chocolate chips.
4. Place the batter in lined (or greased) muffin tins, about 3/4 full. Bake in a preheated 365F oven for 20 minutes.
Makes 24 muffins.
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