Description
Deliciously moist and fluffy banana muffins made with ripe bananas and chocolate.
Ingredients
Scale
- ½ cup unsalted butter, room temperature (1 stick)
- ½ cup light brown sugar
- ½ cup granulated sugar
- 2 eggs, room temperature
- 2 tbsp full fat sour cream (optional, but helps to keep them extra soft)
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 2 tsp milk
- 1 tsp vanilla
- 2 tsp cinnamon
- 4 very ripe bananas (see tips for using the best bananas)
- 1 ½ cups milk chocolate baking bar, roughly chopped or chocolate chips
Instructions
- Preheat oven to 425°.
- Combine the stick of butter, brown and granulated sugar in a stand mixer. Beat for 5 minutes or until the mixture becomes light and creamy.
- Add in room temperature eggs, one at a time, and mix on a low speed after each addition until just combined. Add in sour cream if using.
- Sift flour, baking soda, and baking powder into a separate bowl. Add salt and set aside.
- For this next step you will need your bananas! If you’re able to use frozen bananas (as I prefer for this recipe) first defrost. Peel the bananas and add to the bowl. Then I like to scrape the inside of the peels to get any leftover banana flavor. Add milk, vanilla, and cinnamon to the bananas and mash together using a fork.
- Alternate adding the banana and flour mixture to the stand mixer, and combine on the lowest speed until it all starts to come together and is evenly distributed. Remove the bowl from the stand and stir in about 1 cup of chopped chocolate or chocolate chips.
- Line your muffin pan with liners or spray with nonstick cooking spray and fill no more than ¾ full. Take remaining chocolate chunks and evenly distribute them on top.
- Bake for 7 minutes then without opening the oven change the temperature down to 350℉ and bake for 15-20 minutes or until a toothpick inserted comes out clean!
Notes
- Using very ripe bananas will give the best flavor.
- You can use chopped chocolate or chocolate chips based on your preference.
- These muffins freeze well if you want to make a larger batch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg