Satisfy everyone’s sweet tooth with this totally vegetarian recipe. The banana muffin base gives this pastry a true breakfast feel, while the chocolate chunks simply make it indulgent.
Recipe courtesy of QVC Host Jill Bauer.
Heat the over to 350 degrees F.
Cream the butter, vanilla, and sugar together with a stand mixer set on medium-high speed. Add the egg and mix well.
Sift the flour, baking powder, and the baking soda together in another bowl.
Add 1/4 cup of sour cream to the butter mixture and then add half of the dry ingredient mixture. Mix well and then repeat with the remaining sour cream and the remaining dry ingredient mixture until the batter is well-combined. (Be sure to end with the dry ingredients.)
Fold in the chocolate chunks and the bananas until evenly mixed. Spoon the batter into the muffin tins. Bake for 25—30 minutes. Stick a toothpick in the middle of one of the muffins. If it comes out clean, the muffins are done.