Ingredients
1/2 cup butter, softened1/2 cup sugar1/2 cup packed brown sugar2 large eggs, room temperature1-1/4 cups mashed ripe bananas (about 3 medium)1 teaspoon vanilla extract1-1/2 cups white whole wheat flour1/2 cup all-purpose flour1 teaspoon baking soda1/2 teaspoon salt1/4 cup sour cream1/2 cup 2% milk3/4 cup miniature semisweet chocolate chips, divided
Preparation
Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in bananas and vanilla.
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.
Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with remaining chocolate chips.
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.
