Yum! These muffins turned out great. They are very moist and I’m loving the chocolate banana combo. I decreased the butter by 2 tablespoons and cut the amount of sugar in half. I had very ripe and sweet bananas so they didn’t have to have the extra sugar to make them sweet. You can sub vanilla yogurt for the lite sour cream if you like and you can sub some whole wheat flour in as well.
The original recipe is made in a loaf pan but I prefer making it in muffin tins so I can distribute easily to my family. Plus it makes them easy to freeze. If you’re looking for something different to use up your ripe bananas give this recipe a try. Enjoy!
Double The Chocolate Banana Muffins
adapted from this recipe
6 Tablespoons unsalted butter
1/2 cup white sugar
3 very ripe bananas, mashed
1/2 cup lite sour cream or vanilla yogurt
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 tablespoons unsweetened cocoa powder
1/2 cup semisweet chocolate chips
Preaheat oven to 350 degrees. Lightly grease 2 muffins tins or 1 loaf pan. In a large bowl cream together the butter and sugar. Add eggs. Mix in bananas, sour cream, and vanilla extract. Sift flour, baking soda, and cocoa. Pour sifted ingredients into banana mixture and mix well. Add chocolate chips. Pour batter into prepared muffins tins or loaf pan. Bake for 18-20 minutes. Makes 12-15 muffins or 1 loaf.