Richly Chocolatey and Distinctly Banana Chocolate Banana Muffins

By Sugar Spun Run · 60 min

Ingredients

Instructions

1. Preheat the oven to 375°F (190°C). Line 8 alternating wells of a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the mashed banana, sour cream, melted butter, egg and vanilla. Set aside.
3. Whisk the cocoa powder with the very hot water in a heatproof bowl until smooth. Pour into the banana mixture and whisk until fully combined.
4. In a large bowl, whisk together the flour, sugar, baking soda and salt.
5. Pour the wet mixture into the dry ingredients and fold gently with a spatula. When the batter is about halfway combined, add the chocolate chips and fold until just combined, without overmixing.
6. Scoop the batter into the liners, filling each three-quarters full. Add a few extra chocolate chips on top if desired. Cover the remaining batter and let it rest while the first batch bakes.
7. Bake on the centre rack for 17 to 19 minutes, until a toothpick inserted in the centre comes out clean or with a few moist crumbs.
8. Cool in the tin for 5 to 8 minutes, then move to a rack. Once the tin has cooled completely, bake the second batch the same way.

Summarized from Sugar Spun Run's video. Watch it for the details.

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