Dark Chocolate Banana Muffins

By srumbel

Dark Chocolate Banana Muffins: ripe bananas, sour cream, and two times the dark chocolate makes these muffins the perfect breakfast or after school snack.
from insidebrucrewlife.com

Ingredients

• 1 cup butter, softened
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1/3 cup sour cream
• 1 1/2 cups mashed ripe banana
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup dark cocoa powder
• 2 1/4 cups flour
• 1 1/4 cups dark chocolate chips, divided

Preparation

Step 1

Preheat the oven to 350 degrees. Line muffin tins with 18 cupcake liners.
Beat the butter and sugars until creamy. Add the egg, sour cream, banana, and vanilla and beat again.
Stir together the cinnamon, salt, baking powder, baking soda, cocoa powder, and flour. Slowly add this to the banana mixture until everyone is combined. Do not over mix.
Stir 1 cup dark chocolate chips into the batter gently. Spoon the batter evenly into the liners. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out with a few crumbs on it. Remove and let cool in the pan for 2 minutes, then remove the muffins from the pan and place on a wire rack until cooled. Store in a tightly sealed container. Microwave 1 muffin for 10 seconds to reheat.

Yield: 18 muffins