Eggless Banana Muffins With Sour Cream

Preheat the oven to 350 degrees.
Mix the wet ingredients and sugar. Blend the sugar, sour cream, vanilla, olive oil in a mixing bowl with a spatula. Add the mashed ripe bananas.
1 ½ cup mashed banana, ½ cup olive oil or canola, 2 tablespoon sour cream, 1 teaspoon vanilla extract, 1 cup granulated sugar
Combine dry ingredients. Combine the flour, salt, baking soda, and baking powder in a different mixing bowl. Fold in the chocolate chips carefully.
2 cup all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ⅓ cup mini chocolate chips, ¼ teaspoon kosher salt
Combine everything. Add the flour mixture into wet ingredients. I like to combine everything with a spatula but for the convenience you can use stand mixer.
Divide batter into muffin cups and bake. Once mixed, divide the muffin batter evenly between 12 muffin paper liners.
Put the muffin tin in the oven and bake for 30 minutes. Check the muffins for doneness with a toothpick, if it come sout clean they are done! Let muffins cool in the pan for 5 minutes before transferrign them to a wire rack to cool completely.
Don't keep them in the muffin tray for too long as they will continue to bake and become dry. Store the muffins at room temperature covered with paper towel. For longer storage keep the muffins refrigerated and before servign let come to room temperature or microwave for a couple of seconds.