Double Chocolate Banana Muffins

These Double Chocolate Banana Muffins are the perfect breakfast (or snack) when you're looking for something on the sweet side. With a perfectly cracked muffin top, they are oh so chocolatey, and the banana flavor comes through perfectly.

Best eaten slightly warm (I always nuke my leftovers in the microwave for 15 seconds), the pockets of melted chocolate chips make them feel extra luxurious for such a simple baked good!

Anyway, these guys deserve a gold star. Maybe we should put them on a t-shirt with some text, "Ain't got muffin on me." 10/10 would buy. I'll let you know when they're up for sale ?

This recipe takes 45 minutes maximum from start to finish and you only need a few bowls! Start by mashing the bananas (extra ripe brown spotty bananas) - breaking them down quite a bit, but still leaving some chunks throughout.

STEP 1. Whisk together the dry ingredients (flour, cocoa powder, baking soda, baking powder, and salt) until combined, then stir in the chocolate chips.

STEP 2. In another bowl, whisk together the wet ingredients (sugar, egg, oil, vanilla) vigorously for about 30 seconds. Stir in the mashed bananas with a rubber spatula or wooden spoon, then finally the sour cream.

STEP 3. Add the wet mixture to the dry mixture and carefully mix and fold to combine (be sure to scoop from the bottom in a "J" motion). Fold until all of the flour is just incorporated. The batter is thick - take care not to over mix or else your muffins will be tough and rubbery!

The recipe makes enough for 15 muffins. Line a 12-hole muffin tin with liners and spray lightly with cooking spray. Don't have liners? Check out this video on how to make your own DIY cupcake/muffins liners. Using a cookie scoop or large spoon, fill each liner to the top. Just place the batter in, don't smooth it down. Alternatively, if not using liners, spray the muffin tin directly and fill to ¾ full.

STEP 4. Bake the muffins in a preheated 400℉ oven for 14-17 minutes. A toothpick pierced into the center will come out clean (don't let a gooey chocolate chip fool ya!). After about five minutes, remove the muffins to a wire cooling rack.

With the extra batter, you can do a few things:

1. Bake 3 more muffins.
2. Bake mini muffins (check for doneness at 5 minutes).
3. Make muffin tops! Spray a cookie sheet with cooking spray and spoon the batter into 3 equal dollops. Bake for about 10 minutes, and then you have a lovely muffin top to snack on (slathered with salted butter, obviously).

While I recommend using full fat sour cream for this recipe, whole milk greek yogurt can be used in its place, if necessary. Sour cream has a higher fat content than greek yogurt, so using greek yogurt will produce a slightly less tender and less textured muffin.

Want more banana recipes?

• Peanut Butter Banana Oatmeal Bars
• Banana Nut Muffins
• Banoffee Cream Pie