Light and fluffy muffins full of banana and chocolate flavor.
Summer is coming and with it are casual weekend brunches and get-togethers. Muffins are one of my favorite things to make for these occasions, and after my chocolate banana cake’s huge success, I knew I had to make a muffin version with that exceptional flavor. I adjusted the recipe slightly to make it less cakey and more muffin-like in texture. Even so, the bananas and oil ensure that they stay moist and tender while remaining rather light.
- Light brown sugar can be substituted for part or all of the granulated sugar for more moisture and delicious flavor.
- 80g melted butter can be substituted with the oil.
- If you prefer firmer muffins, make sure you use 1 egg, not 2. You can also choose to skip the sour cream, which I like to use to make the muffins lighter.
- As for add-ins, I added chocolate chips to the batter which I urge you to not skip because it is really good! You can use nuts instead or even better, in addition to the chocolate.
- 1¼ cups (170 g/6 oz) all-purpose flour
- 1/3 cup (35 g/1.2 oz) unsweetened cocoa powder (Dutch-process)
- 1 ¼ teaspoons baking soda
- 1/4 teaspoon salt
- 1/3 cup (80 ml) canola oil
- 3/4 cup (150 g/5.3 oz) granulated sugar
- 1 large egg (or 2 for cakier muffins)
- 1 teaspoon pure vanilla extract
- 1¼ cups mashed over-ripe bananas (3-4 bananas)
- 1/4 cup (60 ml) sour cream (or yogurt/whole milk)
- 2/3 cup (110 g/4 oz) chocolate chips or chunks
- Preheat oven to 350F/175C. Grease muffin pan cups or line them with liner papers.
- In a large bowl sift together flour, cocoa, baking soda, and salt.
- In a medium bowl, whisk together oil, sugar, eggs, and vanilla extract. Add mashed bananas and sour cream and mix until combined. Fold in the flour mixture just until combined. Do not overmix; the batter should be a bit lumpy. Stir in chocolate chips.
- Divide mixture between muffin cups, filling about ¾ full. Bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer to a wire rack and let cool for 10 minutes before removing from pan.
- Muffins will keep fresh and moist for 3 days at room temperature or in the fridge.