Ingredients
- 1 1/2 cups mashed overripe bananas (about 4 medium or 3 large)
- 1 cup granulated sugar
- 1/4 cup sour cream
- 1 large egg
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 cup unsweetened cocoa powder (special dark recommended)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 425°F (218°C). Line a muffin tin with cupcake liners or spray with nonstick cooking spray.
- In a medium bowl, mash bananas with a fork. Whisk in sugar, sour cream, egg, oil, and vanilla until well combined.
- In a separate large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Add wet ingredients to dry ingredients and mix until just combined. Fold in chocolate chips.
- Divide batter evenly among the muffin cups.
- Bake at 425°F for 5 minutes, then reduce temperature to 350°F (177°C) without opening the oven. Bake an additional 15 minutes, or until a toothpick comes out clean.
- Optionally, press extra chocolate chips into the tops of the muffins while they’re still warm. Cool before serving.
Notes
- Use overripe bananas for best sweetness and moisture.
- Do not overmix the batter to keep muffins light and tender.
- These muffins freeze well—just reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 270
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
