Double Chocolate Strawberry Banana Muffins

Ingredients

• 3 ripe bananas, finely mashed (Large bananas, peeled)
• 1.5 cup all-purpose flour
• 0.333 cup unsweetened cocoa powder
• 3 tbsp neutral oil
• 3 tbsp unsalted butter, melted
• 0.5 cup granulated sugar
• 0.5 cup brown sugar
• 2 eggs (Large, room temperature)
• 0.5 tsp baking soda
• 2 tsp baking powder
• 0.75 tsp salt
• 2 tbsp maple syrup (Optional)
• 1 tbsp vanilla bean paste or vanilla extract (Use either vanilla bean paste or vanilla extract)
• 0.25 cup sour cream or whole-milk Greek yogurt (Room temperature; use either sour cream or whole-milk Greek yogurt)
• 1 tsp espresso powder (Optional)
• 1 cup semi-sweet chocolate chips (Plus more for topping, if desired)
• 0.75 cup fresh strawberries, diced (Plus more for topping, if desired)

Steps

1. 1

   Line a muffin tin. Prepare the oven for baking at 425°F (220°C).

2. 2

   In a mixing bowl, peel the bananas and mash them until smooth and not lumpy.

3. 3

   Crack in the eggs and whisk with the mashed bananas until well combined, about 1–2 minutes.

4. 4

   Add the neutral oil and melted butter, then mix to combine.

5. 5

   Add the brown sugar and granulated sugar, and mix until well combined.

6. 6

   Add the vanilla bean paste or vanilla extract, sour cream or Greek yogurt, and optional maple syrup. Mix everything together until combined.

7. 7

   In a separate bowl, mix the flour, baking powder, baking soda, salt, cocoa powder, and optional espresso powder.

8. 8

   Add the dry ingredients to the wet batter and gently fold until about halfway combined.

9. 9

   Add the chocolate chips and diced strawberries. Fold until everything is combined, taking care not to overmix the batter.

10. 10

    Let the batter sit undisturbed at room temperature for 30 minutes.

11. 11

    Evenly distribute the batter among the lined muffin-tin cups.

12. 12

    Top with additional chocolate chips and strawberries, if desired.

13. 13

    Bake at 425°F (220°C) for 5 minutes.

14. 14

    Without opening the oven, reduce the temperature to 375°F (190°C) and bake for another 15 minutes, or until a toothpick inserted into a muffin comes out clean.

15. 15

    Let the muffins cool completely before serving.

Notes

The source does not specify the muffin-tin size or an exact yield; 12 muffins is a typical estimate. Topping quantities are optional and unmeasured.

Nutrition per serving

• dessert
• breakfast
• muffins
• baked
• chocolate
• fruit
• vegetarian