I whipped up this recipe with some things I had on hand and I love the way they turned out. Even better, there was no electric mixer needed! Nice and light, but super moist and just the right amount of chocolate! I've included some substitutes for making this a bit healthier next to the applicable ingredients if you desire - measure the same. These will keep in an air tight container in the fridge for a couple days. Enjoy!
Chocolate Chocolate Chip Banana Muffins
1 Cup White Flour (substitute: wheat flour)
1 Tbsp Cornstarch
1/2 Tsp Baking Soda
1/4 Tsp Salt
4 Tbsp Cocoa Powder
1 Large Egg
1/2 Cup Sour Cream (substitutes: vanilla or plain Greek yogurt)
1/4 Cup Oil - I used a canola/vegetable blend (substitutes: applesauce or melted coconut oil. Measure coconut oil in melted form and let cool slightly before using)
1 Tsp Vanilla
1/2 Cup Brown Sugar, packed
1 Cup Ripe Bananas, mashed (approximately 3 bananas)
3/4 Cup Mini Semi-Sweet Chocolate Chips (substitute: dark chocolate chip or any chip you desire)
Preheat oven to 350 degrees. Line muffin tin with 12 liners and lightly spray liners with cooking spray (these like to stick - skip the liners, grease, and lightly "flour" tins with cocoa powder).
In small bowl, whisk (or use a fork) together flour, cornstarch, baking soda, salt, and cocoa powder and set aside. Mash up bananas and set aside.
In another bowl, whisk together egg, sour cream, oil, vanilla, and brown sugar. Stir in mashed bananas and flour mixture until just combined. Then, stir in chocolate chips.
Divide batter evenly among the 12 muffin liners. Bake for 18-25 minutes; until a toothpick comes out clean from the center of muffin. Allow to cool 5 minutes, then remove, and finish on a cooling rack.
Enjoy warm or cold!