Name: Double Chocolate Banana Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 17 servings
Cuisine: American
Ingredients: . Dry Ingredients; 1 1/4 cups grams all-purpose flour (measured correctly); 1/2 cup grams Dutch-process cocoa powder; 1/2 cup grams granulated sugar; 1/2 cup grams light brown sugar; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon fine salt; 1/2 teaspoon instant espresso powder (optional); 1/2 teaspoon ground cinnamon (optional); . Wet Ingredients; 1 1/2 cups grams mashed banana ((from about 3-4 very overripe bananas)); 1/2 cup grams sour cream ((at room temperature)); 2 large eggs (lightly beaten, at room temperature); 1/3 cup grams vegetable oil; 1 teaspoon vanilla extract; . Chocolate Chips; 3/4 cup grams semisweet chocolate chips; 1/3 cup grams mini semisweet chocolate chips ((for topping))

Get ready to indulge in the rich, chocolatey goodness of these Double Chocolate Banana Muffins! Perfect for breakfast or a sweet snack, they’re incredibly moist and bursting with flavor.

Tips for Perfection

Make sure to use very overripe bananas—it really enhances the flavor!

Your New Favorite Muffin

These muffins are a delightful treat that combines the sweetness of bananas with the richness of chocolate. Trust me, you'll love them!

Ingredients

Instructions

Preheat the Oven:
Step 1

Preheat the oven to 425°F. Line two standard muffin tins with 17 paper liners.
Mix the Dry Ingredients:
Step 2

In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, salt, espresso powder, and cinnamon.
Combine Wet Ingredients:
Step 3

In a medium bowl, stir together the mashed bananas, sour cream, eggs, oil, and vanilla. Gently fold the wet ingredients into the dry ingredients until just barely combined. Gently fold in the ¾ cup chocolate chips, being careful not to overmix.
Fill Muffin Tins:
Step 4

Divide the batter evenly among the lined muffin tin cavities, filling each to ¾ full. Sprinkle about a teaspoon of mini chocolate chips onto the batter in each cavity.
Bake the Muffins:
Step 5

Bake until a toothpick inserted into the center (avoiding chocolate chips) comes out clean, about 15 minutes. Let cool completely. Store in an airtight container for up to 3 days.

Nutrition

Calories: 180, Fat: 7g, Carbs: 27g, Protein: 3g

Cooking techniques

This recipe utilizes the technique of folding to gently combine wet and dry ingredients, ensuring a light and fluffy texture in the muffins.

Variations or substitutions

Feel free to swap out the chocolate chips for nuts or dried fruit for a different twist!

Storage tips

Store the muffins in an airtight container at room temperature for up to 3 days to keep them fresh and delicious.

Notes

For an extra kick, you can add a pinch of cayenne pepper to the batter!