Monday, October 27, 2014

Chocolate Banana Muffins

Well it happened again… I bought bananas at the store last week and they sat on the counter until they got brown and soft‼ What is wrong with me? I think secretly I just like to bake with banana so I let them go brown!

These simple chocolate banana muffins are to die for! They are moist and tender absolutely fabulous.

What you need,

1 large egg
1 cup granulated sugar
¼ cup sour cream
1/3 cup vegetable oil
1 tsp. vanilla extract
½ cups mashed ripe banana (about 3 small bananas)
1½ cups all-purpose flour
¼ cup heaping cocoa powder
1 tsp. baking soda
¼ tsp. baking powder
1/8 tsp. salt
½ cup mini chocolate chips
Sanding sugar for topping

Heat your oven to 350 degrees. Spray a muffin tin well with non-stick spray. This recipe made 17 muffins so I had to use part of a second pan as well.

In a large bowl beat the egg and sugar together with a spatula until light and fluffy.
Add the sour cream and oil and stir well to incorporate. Stir in the vanilla.  Add the mashed banana and stir to mix,

In a fine mesh sieve add the flour, cocoa powder, baking soda, baking powder and salt.  Sift the dry ingredients into the wet and fold gently until the flour is totally incorporated.  Gently fold in the chocolate chips. Do not over mix or your muffins will be tough!

Sprinkle the tops of each muffin with sanding sugar.

Bake for 20-22 minutes, until a tooth pick comes out clean.
Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Store the muffins in an airtight container for up to a week or in the freezer for up to 3 months.

I just love these muffins; the light dusting of sanding sugar on top adds a great crunch to these soft cakey muffins.
Enjoy one for a snack, or dessert or even breakfast, there is banana in there, so don't feel guilty!



Recipe adapted from Averie Cooks

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