Banana Chocolate Honey Mustard Muffins

Preheat the 350ºF. Line a 12-cup muffin tin with paper liners.

In a medium bowl, combine the flour, baking powder, baking soda, and salt.

In the bow of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy, about 2 minutes. On medium speed, add the eggs one at a time, beating until fully incorporated between each addition. Add the mashed bananas, sour cream, honey mustard and vanilla. Beat until blended. Add the flour mixture on low speed, until no streaks of flour remain. Remove the bowl from the mixer and gently stir in 3/4 cup of the chocolate chips, being careful not to overmix the batter.

Using an ice cream scoop, evenly distribute the batter into the muffin cups. Sprinkle remaining chocolate chips on top of each muffin. Bake until the muffins are golden and domed, about 23-28 minutes or until a toothpick comes out clean. Let the muffins cool in the pan for 10 minutes then transfer to a wire rack to cool. They are best when fresh out of the oven, but can also be kept in an airtight container at room temperature for up to 4 days.