Chocolate Banana Crinkle Muffins
Indulge in these moist and chocolatey muffins, perfect for breakfast, snacks, or dessert!
Servings: 12 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 pinch salt (optional and to taste)
- 1 large egg
- 1/2 cup canola or vegetable oil
- 1/2 cup sour cream (lite is okay; Greek yogurt may be substituted)
- 1 tablespoon vanilla extract
- 1 1/2 cups mashed ripe bananas (from about 3 medium/large bananas)
- 1 cup mini semi-sweet chocolate chips (strongly recommended but regular size may be substituted)
- 1 teaspoon granulated sugar (for sprinkling on each muffin)
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Line muffin tin with parchment paper or muffin liners to prevent sticking.
- In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and a pinch of salt.
- In a large bowl, whisk together egg, canola oil, sour cream, and vanilla extract until smooth.
- Add mashed bananas to the wet mixture and mix until fully incorporated.
- Gently fold the dry ingredients into the wet mixture using a rubber spatula, being careful not to overmix.
- Fold in the mini chocolate chips until evenly distributed.
- Scoop batter into the muffin tin, filling each cup about two-thirds full. Sprinkle a teaspoon of granulated sugar on top of each muffin.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool muffins in the pan for 5 minutes before transferring to a wire rack to cool completely.
Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- Muffin Tin
- Parchment paper or muffin liners
- Measuring cups and spoons
Notes
- Store muffins in an airtight container at room temperature for up to three days.
- Refrigerate for up to a week or freeze for up to three months.
- Thaw frozen muffins overnight in the fridge before enjoying.