Banana Tangerine Chocolate Chip Muffins

We had some over-ripe bananas, and I needed to bake. So I made up some banana muffins, with some tangerines and chocolate chips for extra flavor,

Ingredients:

• 12 ounces (342 gr) sourdough starter (or 6 ounces water and 6 ounces flour + 1/2 teaspoon of yeast mixed together)
• tangerine1.5 to 2 cups (300 gr) of very ripe bananas (for me, 4 large bananas)
• 3/8cup vegetable oil
• 1.5 teaspoons vanilla extract
• 2 medium eggs
• 2 small tangerines (100 gr), sliced, and seeds removed
   
• 1.5 cups (185 gr) all purpose flour (I included 100 gr whole wheat flour - they may puff more without the whole wheat flour)
  
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1.25 cups (250 gr) sugar
• 3/4 teaspoon salt
• 1 teaspoon ground cinnamon  
• 3/4 cup (150 gr) semisweet chocolate chips, + more for the tops 

Instructions:

1. (If you don't have sourdough starter, mix 6 ounces water and 6ounces flour with 1/2 teaspoon of yeast in a larger mixing bowl or stand mixer. Let proof for 5 to 10 minutes while you measure out rest of ingredients.)
   
2. Preheat the oven to 350°F. 
3. Place 24 cupcake papers in the wells of two 12 cup muffin pans, spritz lightly with cooking  spray.
4. In a food processor, whirr the tangerine slices into slush. Add in a banana at a time, and whirr into a slush. Add in the sourdough starter, oil, vanilla, egg, and sugar then whirr until the mixture is smooth.
5. In a a separate large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
   
6. Add the wet ingredients into the dry mixture, and stir together until the dry ingredients are all mixed in. 
7. Fold in the chocolate chips.
8. Place 1 extra large cookie scoop of batter in each muffin cup. (I topped them off with a small cookie scoop of batter. This may also be 3 small scoops if making full size muffins, or about 1/4 a cup.) 
9. Optionally - sprinkle each muffin with a little large grain sugar, and a couple extra chocolate chips.)
   
10. Bake the muffins for 18 - 20 minutes. They should be done when a toothpick inserted in the center of the muffin comes out clean (or with just a few wet crumbs).
11. Cool the muffins in the pan ro 5 or 6 minutes, then transfer to a wire rack to finish cooling.
    

Carole's Notes:

Doug thought these were very tasty, as did the people I shared them with. The tangerine flavor is faint, but noticable.

I made 28 muffins with the batter - but the muffins did not dome much at all.

The recipe is lightly adapted from https://carolelikesroundfood.blogspot.com/2017/04/banana-chocolate-chip-sourdough-mini.html