Ingredients
Scale
- 1/4 cup unsalted butter (softened)
- 1/2 cup sour cream (full fat gives the best results)
- 3/4 cup sugar
- 2 eggs (room temperature)
- 1 1/2 tsp vanilla extract
- 3 large ripe bananas (mashed)
- 1 1/3 cup all purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/3 cup milk
- 1/2 cup semi-sweet chocolate chips (you can use a full cup if desired)
Instructions
- Preheat the oven to 425°F and prepare a 12 cup muffin pan with paper liners.
- In a bowl, mix the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- Combine the wet ingredients: mashed bananas, softened butter, sour cream, and sugar until smooth, then mix in the eggs and vanilla.
- Gradually incorporate the dry ingredients along with the milk until just combined; be careful not to overmix.
- Pour the batter into the prepared muffin pan, filling each cup evenly. Optionally, sprinkle extra chocolate chips on top.
- Bake for 5 minutes at 425°F, then reduce the temperature to 350°F and continue baking for 13-18 minutes until a toothpick inserted comes out clean.
- Let the muffins cool in the pan for 10 minutes before transferring to a wire rack.
Notes
For best results, use ripe bananas for natural sweetness.
Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
You can customize by adding nuts or using different types of chocolate chips.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.