Double Chocolate Banana Muffins
Today, because I love ya, I made muffins. These muffins combine two flavors that are meant for each other. I’m talking about chocolate and banana. If chocolate and banana were people, they’d fall in love, get married, and live happily ever after in a house with a white picket fence.
These muffins are super chocolatey. They have a chocolate base, and I added some chocolate chips for an extra boost of chocolatey goodness. The bananas and sour cream make these muffins extremely moist and gooey. If you have kids, they’ll love ’em. Cinnamon is added to the mix to give the muffins a warm spiciness. It will cause the person eating the muffin to go “Hmm, what is that in the background?”
These muffins are a cinch to make. I whipped up the batter in 10 minutes and they only took about 15 minutes to bake. They’re perfect for breakfast with your morning coffee. They’re also wholesome, so they will fill your tummy.
Love and sweet treats,
1 cup all-purpose flour
1/3 cup cocoa powder
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 large banana
1/2 cup sour cream
1 large egg
1/2 cup brown sugar
1/4 cup canola oil
1 tsp. vanilla extract
1/2 cup semisweet chocolate chips.
Preheat oven to 350 degrees F. Grease a muffin tin. I used a jumbo muffin tin. This recipe will make 12 regular-size muffins or 6 jumbo muffins.
In a medium bowl, combine flour, cocoa, baking powder, baking soda, salt, and cinnamon.
In a bowl of a mixer, whisk banana and sour cream together until combined. Add egg, brown sugar, oil, and vanilla extract, and whisk to combine. Fold in the flour mixture until just combined. Fold in chocolate chips. Fill each muffin tin a 1/3 of the way full.
Bake for 15-20 minutes until the tops of the muffins spring back, or a tooth pick inserted into the center of the muffin comes out clean.