I love these muffins! I don’t make them very often, because Bret doesn’t eat chocolate. However, I’m having several friends over this week, so I’ll be able to share some of the chocolatey goodness with others. And I had an over-ripe banana. I got this recipe at my old work, so I don’t know where it originally came from.
Double Chocolate Banana Muffins
1/4 c. butter, softened
2/3 c. sugar
2/3 tsp. CUP sour cream
1 tsp. vanilla extract
1 c. flour
2 Tbs. cocoa
1/2 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
1 ripe banana, mashed
1/2 c. semisweet chocolate chips
1/4 c. coarsely chopped walnuts
Preheat oven to 350 degrees. Grease or line 12 muffin cups.
In a large bowl, mix butter, sugar, egg, sour cream, and vanilla. Add flour, cocoa, baking powder, baking soda, and salt all at once. Mix just until blended. Stir in mashed banana, chips, and walnuts.
Distribute evenly among muffin cups. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Cool muffins in the pan for 5 minutes, then cool on a rack. Serve warm or at room temperature.
I especially like them with coffee. 🙂 I amended the recipe a bit to put in half a cup of walnuts and some extra chocolate chips. I didn’t have any sour cream, so I mixed 1 Tbs. white vinegar with 2/3 cup of heavy whipping cream and let it sit for about 5 minutes. That seemed to work just fine.