Dangerously Delicious Banana Chocolate Chip Muffins

Is it strange that I intentionally let the last two bananas in the bunch get over ripe last week, just so that I'd be able to make banana bread, or something else just as tasty? 

I must admit, though I am often inspired by recipes on Pinterest, if I know what type of food I want to cook or bake but don't have a recipe yet, I always head to Allrecipes.com first.  It is a goldmine of fabulous, lip-smacking recipes.  I always choose a recipe that has been reviewed a minimum of 100 times, and I don't settle for anything less than 4 stars.  I always read the top 5 or 6 reviews first, in case they make some good suggestions, like "double the vanilla, cut the salt in half and it's perfect!", in which case I typically take their advice and am pleased that I did.

Today, I found This Chocolate Chip Banana Muffin recipe by Lois Gordon.  As the title suggests, they are dangerously delicious.  The top of the muffin, especially after about 10 minutes of sitting, is just slightly crispy, and the yogurt in the recipe makes them beautifully moist.  I used 1 1/2 c white flour, + 1/4 c whole wheat flour - next time I'd probably up the whole wheat to at least 1/2 c.  I also took about a tsp of the flour mixture out of the bowl before I added the wet ingredients, and mixed it with the chocolate chips before stirring them in.  In case you haven't learned before, that is the secret to making sure your chocolate chips don't sink to the bottom of your muffins! 

Ok.  I'm going to go eat another.