Banana Chocolate Chip Muffins

This is yet another wonderful muffin recipe from "The Flax Cookbook."  I baked these in my IKEA Dromer Muffin Pan. I really like the tall muffins. Makes 12 muffins.

Ingredients:
1 1/8 cups all-purpose flour
6 tablespoons golden flaxseed, Ground
2/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup mashed bananas, 2 large
1 large egg
1/4 cup butter, melted
1/4 cup light sour cream
2 teaspoons vanilla extract
1/4 cup milk, 1% low-fat (high altitude use low fat buttermilk)
1/2 cup mini Morsels

Directions:
1.   Preheat Oven to 350F. Line 12 muffin cups with foil muffin liners or spray muffin cups with canola cooking spray.
2.    In medium sized bowl add flour, flaxseed, sugar, baking powder, and salt and stir with fork to blend. Set aside.
3.    In medium sized bowl add mashed bananas, egg, melted butter, sour cream, vanilla extract, and milk. Beat on medium until well blended. add dry ingredients to banana mixture while beating on low speed just until blended (don't over mix).
4.    Stir in chocolate chips.
5.    Use 1/3C measure to fill each muffin cup about 3/4 full. Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs (about 30-32 minutes). Transfer muffins to rack and let cool five-minutes, then transfer to cooling rack.
* For high altitude bake in center of 400F oven for 20-22 minutes.

Nutrition:
Per Serving (excluding unknown items): 238 Calories; 11g Fat (38.8% calories from fat); 5g Protein; 34g Carbohydrate; 2g Dietary Fiber; 29mg Cholesterol; 155mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. .8g Omega-3 fatty acids, .4g Omega-6 fatty acids, 4 Weight Watchers Winning Points