Ingredients
Units
Scale
- 4oz (1/2 Cup) Unsalted Butter, melted
- 50 grams (1/4 Cup) Brown Sugar
- 100 grams (1/2 Cup) Granulated Sugar
- 2 Teaspoons Vanilla Extract
- 2 Large Eggs, at room temp.
- 3 Large Ripe Bananas, smashed (12-13oz)
- 2oz (1/4 Cup) Sour Cream or Greek Yogurt
- 156 grams (1 1/4 Cup) All-Purpose Flour
- 50 grams (1/2 Cup) Dutch-Process Cocoa Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 170 grams (1 Cup) Chocolate Chips
Instructions
- In a large bowl add the bananas and mash with a fork. Add the butter, sugars, vanilla extract, eggs, and sour cream. Mix until fully combined.
- Place a sieve over the wet ingredients and sift in the dry ingredients; flour, cocoa powder, baking powder, baking soda and salt. Then use a spatula to gently fold to combine, when almost fully combined mix in the chocolate chips. Do not over mix, overmixing creates a tougher muffin. Let the batter rest for ten minutes. Preheat the oven to 425F/218C and line a muffin tin with muffin liners.
- Fill the muffin liners to the top. Bake for 8 minutes then reduce oven temperature to 350F/180C and bake for an additional 12-15 minutes, or until the muffins bounce back when you touch the top or a toothpick inserted comes out with no wet crumbs. Let cool on a wire rack for 5 minutes, best enjoyed the day made but leftovers keep for a few days at room temperature in an airtight container. Freeze for up to three months and then microwave for 30 seconds when you want one!
- Prep Time: 20
- Cook Time: 10
- Category: Breakfast
- Method: Bake
- Cuisine: American
