Chocolate Banana Muffins

Flavorful, moist, and tender, these chocolate banana muffins are incredible. A family friendly sweet treat that would be great as a snack or dessert.

It’s a good idea to make these muffins when you are wanting something sweet, or chocolatey, or have extra ripe bananas. Who am I kidding, it’s always a good idea to make these even if you have to go out to buy some of the ingredients! They are that good.

They have the best texture and flavor. It’s like if cake and bread were combined.

These keep well on the counter for several days. If you don’t think you’ll use them up in time before they go bad, put them in the freezer. They will keep well in a freezer bag for a few months.

Be sure to try some of my other muffin recipes like Blueberry Lime Muffins, Mini Glazed Lemon Poppyseed Muffins, and Mini Banana Bread Muffins.

Ingredients

• Extra Ripe Bananas
• Flour
• Unsweetened Cocoa Powder
• Baking Soda
• Baking Powder
• Salt
• Eggs
• Butter
• Sour Cream
• Granulated Sugar
• Vanilla Extract
• Semi-Sweet Chocolate Chips

Instructions

• Preheat the oven to 350 degrees. Line your muffin tins with liners and set aside.
• In a medium sized mixing bowl, mash the bananas really well until they are runny.
• Add in the eggs, vanilla extract, and sour cream. Stir together.
• Melt the butter and stir into the rest of the wet ingredients until all is well combined.
• In a separate mixing bowl, whisk together the flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, and salt.
• Pour the dry ingredients into the wet and stir until just combined. Add in the semi-sweet chocolate chips and gently fold into the batter.
• Divide the batter evenly between the 18 muffin liners using a cookie scoop.
• Bake for 18 minutes or until a toothpick stuck into the middle of the muffins comes out clean. Let cool for 5 minutes in the muffin tins before transferring to a cooling rack to finish cooling off all the way. Store in an airtight container.