Banana Chocolate Chunk Muffins

Hi! Here’s a simple recipe for Banana Chocolate Chunk Muffins. I make these when I have way too many ripe bananas laying around. They are delicious!

What You’ll Need:

• 3 very ripe, peeled bananas

• 2 tablespoons sour cream

• 1/2 teaspoon vanilla extract

• 1 cup all purpose flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon baking powder

• a pinch of kosher salt (I use Diamond Crystal)

• 6 tablespoons unsalted butter

• 1/2 cup tightly packed light brown sugar

• 1 large egg

• 2 bars of chocolate of your choice (I use Trader Joe’s Dark Chocolate Bar)

Preheat your oven at 400 degrees. Line a 6 muffin pan with parchment paper. Faux Pro Tip: I cut 6 squares out of a full size parchment sheet instead of buying muffin liners.

Mash the bananas in a large bowl then add in the sour cream and vanilla extract. This mixture should be thick and chunky.

In a separate bowl, beat together the butter and sugar until it’s all light and fluffy. Once all combined add in your egg and mix but do not over mix. Use a rubber spatula to scrape down the sides of the bowl. Add the banana mixture to your bowl and combine together.

In a separate bowl (😩 I know, three bowls) mix together all dry ingredients - flour, baking soda, baking powder, and salt. Add this mixture to the rest of the mix.

Chop up your chocolate bar into chunks and combine to your mixture. I always measure chocolate with my heart so add as you please.

Pour equal amounts to your muffin pan a little more than half ways into each cavity as to not overflow the pan. If you have leftover mixture you can choose to use another muffin pan or pour it into a loaf pan for a traditional banana bread loaf. Top each muffin with additional chocolate 😋.

Bake for 22 to 24 minutes or until the muffins are golden brown around the edges and domed. Cool for 10 mins in or out of the muffin tin.

Disfruta!