Ingredients
1 ⅔ cups 235g all-purpose flour
½ cup 42g cocoa powder (I prefer this one)
1 ½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon espresso powder
½ teaspoon salt
2 large very ripe bananas (about 1 cup/240ml mashed)
⅓ cup 65g granulated sugar
⅓ cup 70g packed light brown sugar
¾ cup 175ml full fat sour cream
¼ cup 60ml vegetable oil
1 tsp 5ml pure vanilla extract
2 large eggs at room temperature
1 cup 6oz/170g dark chocolate chips
Instructions
Preheat your oven to 400°F and line a standard 12-cup muffin pan with paper liners.
In a medium bowl, soft together flour, cocoa powder baking powder, baking soda, espresso powder and salt. Whisk to blend evenly.
Mash the bananas with a fork on a flat surface (like a clean cutting board or a plate) until very smooth. Add it to a large mixing bowl. Add both sugars, sour cream, oil and vanilla and whisk until combined. Whisk in eggs until smooth. Add dry ingredients all at once and fold it all in gently with a spatula until just combined and a few streaks of flour remain, then gently fold in chocolate chips. Do not over-mix.
Divide batter evenly among prepared muffin cups, filling them to the rim. Add a few extra chunks of chocolate on top and bake for 15-18 minutes, until puffed, cracked and firm to the touch. A skewer inserted into the centers should come out clean.
Transfer pan to a wire rack and let muffins cool for 5 minutes before transferring individually to the rack to finish cooling. Enjoy warm with a tall glass of cold milk!
