Nearly every year, our family used to rent a house on Balboa Island for a week or two for our summer vacation. Sometimes our parents would share a duplex with another family, and all of us kids would spend every day swimming or running around the little island.
Balboa Island is the home of the chocolate covered banana, and one of the biggest treats was getting one and choosing what kinds of sprinkles or nuts you wanted. These muffins remind me of those bananas.
The recipe calls for ripened, frozen, and then thawed bananas. I had no idea that once you thaw frozen bananas, they turn to liquid. I froze mine in their peel (you can do it either way), and I kind of poured them out of the skins into the measuring cup.
Including baking time, these were ready in 45 minutes.
I used dark chocolate chips that are slightly larger. I think chocolate chunks would be amazing too.
All you need is a muffin tin, whisk, rubber spatula, and a couple of bowls. Plus, you probably already have the ingredients in your pantry. Go for it!
Double Chocolate Chip Banana Muffins
Makes 12 muffins
1 1/4 C all purpose flour
1/3 Dutch process unsweetened cocoa
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
3/4 C mashed banana (about 2 medium previously frozen bananas)
1/3 C sour cream
1 large egg
1/2 C granulated sugar
1/4 C canola oil
1 tsp vanilla
Generous 1/2 C dark or semi-sweet chocolate chips
- Preheat the oven to 350 degrees F and line a 12 cup muffin tin with paper liners.
- Whisk the flour, cocoa, baking powder, baking soda, salt, and cinnamon together in a medium bowl.
- In a large bowl, whisk the banana and sour cream until smooth.
- Add the egg, sugar, oil, and vanilla until smooth.
- Fold in the flour mixture and chocolate chips until just combined.
- Portion evenly into the muffin tin.
- Bake for 18 to 20 minutes.
- Cool in the pan for about 2 minutes, and then on a wire rack.