adapted from cooks.com
makes about 16 muffins
1 cup whole wheat pastry flour
1 cup all purpose flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
3/4 cup packed brown sugar
2 ripe bananas, mashed
1 cup low fat sour cream
1/4 cup butter, softened
1 tsp vanilla extract
2 large eggs
1 cup semi-sweet chocolate chips
Preheat oven to 350. Lightly grease muffin pans.
Whisk together the flours, baking powder, baking soda, salt and brown sugar. Set aside. With an electric mixer mix the butter until fluffy. Add the vanilla and mix to combine. Add the eggs, one at a time and beat until well incorporated. Add the bananas and sour cream. Beat to combine. Add the dry ingredients and stir just until combined. Fold in the chocolate chips.
Evenly divide batter into 16 muffins cups and bake for 16-18 minutes. Cool in pans for 5 minutes. Remove from pans and cool on a wire rack.
