CHOCOLATE BANANA MUFFINS ...

CHOCOLATE BANANA MUFFINS

adapted from :    www.prettysimplesweet.com

yields :    16 muffins

Ingredients :

1 1/4  cups  all-purpose flour   (170 gm)

1/3  cup  unsweetened cocoa powder  Dutch-process)   (35 gm)

1 1/4  tsp  baking soda

1/4  tsp  salt

1/3  cup  canola oil   (80 ml)

3/4  cup  granulated sugar   (150 gm)

1  large  egg   (or 2 for cakier muffins)

1  tsp  pure vanilla extract

1 1/4  cups  mashed over-ripe bananas   (3-4 bananas)

1/4  cup  sour cream   (or yogurt/whole milk)   (60 ml)

2/3  cup  chocolate chips or chunks   (110 gm)

Instructions :

1.  Preheat oven to 350'F/175'C.  Grease muffin pan cups or lined them with paper liners.  Set aside.

2.  In a large bowl sift together flour, cocoa powder, baking soda and salt.  Set aside.

3.  In a medium bowl, whisk together oil, sugar, eggs and vanilla extract.  Add mashed bananas and sour cream and mix until combined.  Fold in the flour mixture just until combined.  Do not overmix; the batter should be a bit lumpy.  Stir in chocolate chips.

4.  Divide mixture between muffin cups, filling about 3/4 full.  Bake for15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.  Transfer to a wire rack and let cool for 10 minutes before removing from pan.

5.  Muffins will keep fresh and moist for 3 days at room temperature or in the fridge.