Looking to use up some overripe bananas? Try this chocolate banana muffins recipe! Chocolate on chocolate, these muffins also have an amazing banana flavor and great texture from the chopped walnuts.
Not to be biased or anything, but these are the best chocolate banana muffins I’ve ever had! They’re moist and fluffy, but still hearty from the bananas and the walnuts. Even if you end up not eating the whole batch right out of the oven, these refrigerate well! If you are refrigerating them, I highly recommend microwaving for 7-10 seconds prior to serving again to get the chocolate oozing and the fluffy muffin texture.
Soft and floofy
What really makes these muffins moist is the sour cream. If you’ve been a long-time reader on my blog, you’ll notice that I love incorporating sour cream in baked goods. Typically, milk is the more accessible and more common liquid used in muffins and cupcakes. However, the slight tang that sour cream adds to these muffins, is subtle, yet adds such a great balance to the sweetness of the bananas and the bitterness of the chocolate. And since sour cream has a higher fat content than milk, it adds that extra oomph of indulgence. If you don’t have sour cream, you can also substitute with full fat or whole milk plain Greek yogurt. Otherwise, if you’re really in a pinch, go ahead and use whole milk!
Tools you’ll need
- 147 g (1 cup) all-purpose flour
- 48 g (1/2 cup) cocoa powder
- 80 g (6 tbsp) unsalted butter, melted
- 142 g (3/4 cup) brown sugar
- 79 g (1/3 cup) sour cream
- 1 egg
- 1 tsp instant coffee powder / granules
- 1 tsp vanilla extract
- 2 bananas, mashed
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 123 g (3/4 cup) bittersweet chocolate chips
- 58 g (1/2 cup) walnuts, chopped
- Preheat your oven to 350 degrees.
- In a large mixing bowl, mix the melted butter, brown sugar, sour cream, egg, vanilla extract, and mashed bananas with a whisk until everything looks homogenous.
- Sift in your dry ingredients (flour, cocoa powder, instant coffee, baking soda, baking powder, and salt) into the bowl. Mix only until the flour is fully incorporated. Don't overmix! Otherwise, the gluten will make your muffins tough.
- Fold in the chocolate chips and walnuts.
- Scoop the batter into lined muffin tins. Fill each one to the top. Feel free to also top them off with more chopped walnuts and chocolate chips.
- Bake for about 25-27 minutes. You can always check doneness with a toothpick.
- Let muffins cool for about 10 minutes and remove from the tins. Enjoy!
These refrigerate well! But if you are refrigerating them, I highly recommend microwaving for 7-10 seconds prior to serving again to get the chocolate oozing and that fluffy muffin texture.