Double Chocolate Banana Muffins
These decadent chocolate-on-chocolate banana muffins will leave you wondering if you're eating breakfast or dessert.
Yield: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large overripe bananas, mashed well
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 425°F.
- Whisk together flour, unsweetened cocoa powder, baking soda, baking powder and salt in a medium mixing bowl.
- Add egg, granulated sugar, brown sugar and oil to a separate large mixing bowl. Use a spoon to stir until smooth, then add mashed bananas, sour cream and vanilla extract. Stir until well combined.
- Sift the dry ingredients into the wet ingredients, then stir them together gently, just until combined. Once no pockets of dry ingredients remain, fold in the chocolate chips.
- Line a 12-count muffin pan with cupcake liners and spray lightly with nonstick cooking spray. Divide batter evenly into liners. They will be filled nearly to the top.
- Bake at 425°F for 5 minutes. Then reduce heat to 350°F (without removing muffins from oven) and continue baking for 10-12 minutes, or just until a toothpick inserted in the middle comes out clean.
- Remove from oven and cool muffins in the pan for 5 minutes, then carefully remove them to a wire rack to finish cooling.
Notes
*calorie counts are only an estimate and will vary based on the ingredients you use