Double Chocolate Banana Muffins

Ingredients

• 1 1/4 cups (159 grams) all-purpose flour, (measured correctly)
• 1/2 cup (43 grams) Dutch-process cocoa powder
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (100 grams) light brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon instant espresso powder, (optional)
• 1/2 teaspoon ground cinnamon, (optional)
• 1 1/2 cups (354 grams) mashed banana ((from about 3-4 very overripe bananas))
• 1/2 cup (114 grams) sour cream, (at room temperature)
• 2 large eggs, lightly beaten, (at room temperature)
• 1/3 cup (80 grams) vegetable oil
• 1 teaspoon vanilla extract
• 3/4 cup (128 grams) semisweet chocolate chips
• 1/3 cup (64 grams) mini semisweet chocolate chips, (for topping)

Steps

1. 1

   Preheat the oven to 425°F. Line two standard muffin tins with 17 paper liners.

2. 2

   In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, salt, espresso powder, and cinnamon.

3. 3

   In a medium bowl, stir together the mashed bananas, sour cream, eggs, oil, and vanilla. Gently fold the wet ingredients into the dry ingredients until just barely combined. Gently fold in the ¾ cup chocolate chips, being careful not to overmix.

4. 4

   Divide the batter evenly among the lined muffin tin cavities, filling each to ¾ full. Sprinkle about a teaspoon of mini chocolate chips onto the batter in each cavity.

5. 5

   Bake until a toothpick inserted into the center (avoiding chocolate chips) comes out clean, about 15 minutes. Let cool completely. Store in an airtight container for up to 3 days.