Double Chocolate Banana Muffins (Printable Version)
Moist and tender chocolate banana muffins ready in 30 minutes with simple ingredients.
# What You'll Need:
01 -
1 1/4 cups (159 grams) all-purpose flour
02 -
1/2 cup (43 grams) Dutch-process cocoa powder
03 -
1/2 cup (100 grams) granulated sugar
04 -
1/2 cup (100 grams) light brown sugar
05 -
1 tablespoon baking powder
06 -
1/2 teaspoon baking soda
07 -
3/4 teaspoon fine salt
08 -
1/2 teaspoon instant espresso powder
09 -
1/2 teaspoon ground cinnamon
10 -
1 1/2 cups (354 grams) mashed bananas (3-4 overripe bananas)
11 -
1/2 cup (114 grams) sour cream, at room temperature
12 -
2 large eggs, lightly beaten, at room temperature
13 -
1/3 cup (80 grams) vegetable oil
14 -
1 teaspoon vanilla extract
15 -
3/4 cup (128 grams) semisweet chocolate chips
16 -
1/3 cup (64 grams) mini semisweet chocolate chips, for topping
# Steps to Follow:
01 -
Preheat the oven to 425°F. Line two standard muffin tins with 17 paper liners.
02 -
In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, salt, espresso powder, and cinnamon.
03 -
In a medium bowl, stir together the mashed bananas, sour cream, eggs, vegetable oil, and vanilla extract.
04 -
Gently fold the wet ingredients into the dry ingredients until just barely combined. Add the semisweet chocolate chips and fold gently to avoid overmixing.
05 -
Divide the batter evenly among the muffin tin cavities, filling each to about 3/4 full. Sprinkle approximately 1 teaspoon of mini chocolate chips onto the batter in each cavity.
06 -
Bake the muffins in the preheated oven for about 15 minutes, or until a toothpick inserted into the center (avoiding chocolate chips) comes out clean.
07 -
Let the muffins cool completely before serving. Store in an airtight container for up to 3 days.