Incredibly moist, soft and tender, deeply chocolatey banana muffins that will make your eyes roll back! These muffins are so delicious and full of chocolate flavor, not too sweet and even maybe a tiny bit healthy. Remember the chocolate cake from Matilda movie? Well, these can rival that cake!
STEP BY STEP INSTRUCTIONS
This recipe is EASY! You start with the mashed bananas in a bowl and then add all of the remaining ingredients. Do not mix vigorously once the dry ingredients are added. In fact, if a few small lumps remain, that will be OK because they will blend themselves out as you pour the batter into the pan.
STEP 1). Blend dry ingredients. Combine flour, cocoa powder, baking powder, baking soda, espresso powder and salt in a medium bowl and whisk to blend evenly. Sift it if your cocoa powder is very lumpy.
STEP 2). Blend wet ingredients. Place mashed bananas in a large mixing bowl (or you can mash the bananas right in the bowl with a fork – you will need 240g of banana flesh which is about 2 medium bananas). Stir in both sugars. Add sour cream and oil and whisk until combined. Whisk in eggs one at a time until smooth.
STEP 3). Add dry ingredients. Add dry ingredients all at once to the wet mixture and fold together gently with a spatula until just combined. Do not over-mix. A few small lumps are just fine. Fold in chocolate chips.
STEP 4). Bake. Divide batter evenly among muffins cups and bake for 15-18 minutes until slightly cracked at the surface and firm to the touch. A skewer inserted into the center should come out clean. Transfer pan to a wire rack and let cool for 15 minutes, then transfer muffins individually to the rack to cool completely on the rack.
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