Double Chocolate Banana Muffins

Tender, moist, and deeply chocolatey, these double chocolate banana muffins are perfect for when you have just one overripe banana to use up. This is a small batch, one-bowl recipe that produces soft, fudgy, not too sweet muffins. Makes 6 muffins.

Ingredients:

• 30 grams dutch process cocoa powder
• 3 tablespoons (45 grams) hot water
• 90 grams light or dark brown sugar
• 50 grams neutral oil, such as sunflower or avocado
• 1/2 teaspoon vanilla extract (optional)
• 1/4 teaspoon salt
• 60 grams sour cream
• 1 large overripe banana (about 110 grams), mashed
• 1 large egg
• 90 grams all-purpose flour
• 1/2 teaspoon baking soda
• 80 grams mini chocolate chips or chopped dark chocolate (regular chocolate chips are too heavy, and will sink to the bottom)

Instructions:

1. Preheat oven to 180 Celsius (350 Fahrenheit). Prep a standard muffin tin with 6 muffin liners, lightly greasing if desired.
2. In a large bowl, place the cocoa powder, and gradually add hot water, whisking well to combine. (This both blooms the cocoa powder, bringing out the most flavor, and gets rid of any lumps).
3. Add the sugar, salt, oil, and mashed banana, and whisk well to combine.
4. Add the vanilla, egg, and sour cream, and whisk again until smooth.
5. Add the flour, baking soda, and chocolate, and use a spatula to mix just until the flour disappears. The batter may be slightly lumpy, but avoid overmixing.
6. Divide the batter evenly between the 6 muffin liners and top with more chocolate chips, if desired.
7. Bake for 16-19 minutes, or until the muffins have domed, and a toothpick inserted into the center comes out covered in moist crumbs. Do not overbake or muffins will be dry.
8. As soon as the muffins are cool enough to touch, take them out of the pan to let them cool completely.
9. Enjoy! Muffins will keep in an airtight container for up to 4 days, or frozen for longer storage.

Notes:

• This recipe can easily be doubled to make 12 muffins.
• Neutral oil can be substituted with olive oil, but will change the flavor slightly.
• Gluten free: to make this recipe gluten free, replace the all-purpose flour with an equal weight of a gluten free baking mix that contains xanthan gum. Allow the batter to rest for 15 minutes before portioning it out into muffins. Continue the recipe as written.