Description

Moist, soft, and ultra-chocolatey, these double chocolate banana muffins are just as delicious as they are easy to whip up!

Ingredients

Scale

256 gm very ripe bananas, mashed (1 cup mashed, about 2 –3 medium-sized bananas)
24 gm (2 tablespoons) vegetable oil
113 gm (1/2 cup) unsalted butter, melted and cooled slightly
100 gm (1/2 cup) granulated sugar
107 gm (1/2 cup, lightly packed) light brown sugar
2 large eggs, at room temperature
60 gm (1/4 cup) sour cream, at room temperature
1 teaspoon vanilla extract
167 gm (1 1/3 cups, spoon & leveled) all-purpose flour
50 gm (1/2 cup, spoon & leveled) natural unsweetened cocoa powder
1 teaspoon espresso powder or instant coffee granules
1/2 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
220 gm (1 cup) semisweet chocolate chips

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Instructions

Preheat the oven to 425°F. Line 16 standard muffin wells with paper liners.
In a large bowl, whisk together the mashed banana, oil, melted butter, sugar, and brown sugar. Add the eggs, whisking in one at a time. Mix in the sour cream and vanilla.
In a separate bowl, combine the flour, cocoa powder, espresso powder, kosher salt, baking powder, and baking soda.
Add the dry ingredients to the banana mixture, folding gently with a rubber spatula until just combined and no more pockets of flour are seen. Be careful not to overmix. Add in the chocolate chips and gently fold into the batter.
Allow batter to rest for 10 minutes.
Fill the prepared muffin tins with batter, about 3/4 full. Bake at 425°F for 8 minutes, then without opening the oven door, reduce the oven temperature to 350°F and bake for an additional 9-10 minutes. Muffins are done when a toothpick comes out clean or with a few moist crumbs attached.
Allow the muffins to cool for 5 minutes before removing them from the tin and placing them on a wire rack to cool completely.

Notes

Storage: store in an airtight container at room temperature for up to 5 days.

Freezing: Wrap each muffin individually in foil, then place in an airtight container or zip-top freezer bag. They will stay good in the freezer for 3 months. Thaw at room temperature, or pop an unwrapped muffin in the microwave for about one minute at 50% power.