Choco Choco Chocolate...and Banana

The last few weeks we've been trying to use what we've got in our house instead of running to the store every time we need something. It's time for us to be more self-sufficient! (I need a better depression era housewife/Rosie the Riveter "WE CAN DO IT!" attitude adjustment.)

The long and short of it is this: I needed to use up bananas that were sitting in our freezer, and I had to do it with ingredients we had on hand. I settled on~and this is a mouthful~Chocolate Chocolate Chip Sour Cream Banana Muffins.

They happened to be on an OAMC list (Once a Month Cooking) and I thought we could freeze them for quick treats. Problem is, I was just putting the pans in the oven when my sister dropped by, and by the time she left we had already eaten a dozen! Really, these are hands down one of the tastiest things EVER. And don't be daunted by the extra long title. They are really easy to make.

Now you wish you had some over-ripe bananas, don't you? Or maybe you just wish you were here and could eat mine.

Chocolate Chocolate Chip Sour Cream Banana Muffins

1/2 cup butter, softened
1/2 cup unsweetened applesauce
2 cups sugar
2 teaspoons vanilla extract
4 eggs
2 and 1/2 cups flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
4 extra ripe bananas, mashed
1 cup light sour cream
1 cup chocolate chips

-Preheat oven to 350 degrees F.
-Use a little butter or pan spray to lightly grease the tops of two 12 cup muffin tins (to keep muffins from sticking in case they rise over the top) and line them with cupcake papers.
-In a large bowl cream together the butter, applesauce, sugar and vanilla.
-Add the eggs and mix.
-Add dry ingredients and mix well.
-Stir in the mashed bananas and sour cream, and then the chocolate chips.
-Scoop the batter into the muffin cups using an ice cream scooper.
-Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
-Cool slightly and remove from pans to cooling racks.
-To freeze, cool and put them on a cookie sheet in the freezer until frozen, then put in plastic bags to store.

Makes about 24 muffins (depending on how full you fill your muffin cups)