Get the Recipe: Banana Chocolate Chunk Muffins
Delicious, light banana muffins, studded with chocolate chunks. While best on the day they are baked, they keep well for several days. These would freeze well, as well.
Ingredients
- 1 1/4 cups all purpose flour, spooned and levelled
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt, 1/2 tsp if using salted butter
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup brown sugar, lightly packed
- 1 large egg
- 1 teaspoon vanilla, or vanilla bean paste
- 2 Tablespoons sour cream
- 1 1/2 cups bananas, very ripe and mashed, from about 2 bananas
- 1/2-3/4 cup dark chocolate chunks, or chips
Topping:
- 2 Tablespoons old-fashioned rolled oats or chopped walnuts, optional
Instructions
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set asdie.
- In a large bowl with an electric mixer or the bowl of a stand mixer with a paddle attachment, beat the butter on medium speed until light and fluffy, about 2 minutes. Add the brown sugar and beat until fluffy, about 2 minutes more. Add the egg and vanilla. Mix just until combined.
- Add the flour mixture to the batter in 3 parts, mixing just until combined after each addition. Add in the mashed banana and sour cream, mixing on low for about 30 seconds. Using a spatula, fold in the chocolate chunks until combined.
- *If you have the time, cover the batter and refrigerate it for a few hours, for absolute best results. If not, go ahead and bake right away.
- Preheat oven to 425F (regular bake setting/not fan assisted).
- Line 6 muffin cups with parchment liners. Divide batter between the muffin liners. Top with a bit of rolled oats if you like.
- Place in oven AND IMMEDIATELY REDUCE OVEN TO 325F. Bake for about 25 minutes, or until muffins are golden brown and a tester comes out clean.
- Allow to cool in the pans for 5 minutes, then remove from pan, in wrappers, to a cooling rack to cool completely.
Notes
Be sure to read the notes above this Recipe Card, for more tips on making this recipe.
Serving: 1muffin, Calories: 297kcal, Carbohydrates: 67g, Protein: 6g, Fat: 22g, Saturated Fat: 13g, Cholesterol: 70mg, Sodium: 586mg, Potassium: 367mg, Fiber: 2g, Sugar: 32g, Vitamin A: 535IU, Vitamin C: 12.1mg, Calcium: 71mg, Iron: 1.7mg
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