Double Chocolate Banana Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist double chocolate banana muffins made with cocoa powder and chocolate, enriched with sour cream. These are tender, bakery-quality muffins ready in 30 minutes. Enjoy warm for breakfast, as an afternoon snack, or a light dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 17- 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)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 153mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
- PREP
- 15M
- SODIUM
- 153MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.