Double Chocolate Chip Banana Muffins: ABC

This is our first bake from the blog Scientifically Sweet. Last year we had a great time baking from the King Arthur Flour site...we tried some really great recipes.  I made as many as I could and they all were good!  This year, I am really looking forward to using Scientifically Sweet for our inspirations.  I took a look at the blog and there are some 

wonderful looking goodies on there!

 I followed the recipe, but added a little something extra...the chocolate crumb topping made of butter, banana, cocoa, flour and milk chocolate chips.  The muffins on their own are very good!  The banana/chocolate ratio is just right and I quite liked my little addition.  It just made them look pretty!  And you know me, I love pretty food.

This is a quick and easy recipe. Would be a nice little breakfast treat or a yummy snack with a nice cold glass of milk or cup of hot tea.

If you would like to see what the other Avid Bakers did with this challenge....just click here.

Our next challenge is Orange, Date and Almond Biscotti!  

Sounds like a winner!

Until then,

Enjoy!

Double Chocolate Chip Banana Muffins

Makes 12 muffins

1 ¼ cups all-purpose flour

1/3 cup unsweetened Dutch-processed cocoa powder

1 ¼ tsp baking powder

½ tsp baking soda

¼ tsp salt

½ tsp ground cinnamon

¾ cup mashed ripe banana (about 2 medium bananas, previously frozen)

1/3 cup sour cream

1 large egg

½ cup granulated sugar

¼ cup canola oil

1 tsp pure vanilla extract

½ cup semi-sweet chocolate chips

Preheat your oven to 350°F. Line a standard 12-cup muffin pan with paper liners and set aside.

In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, salt and cinnamon; whisk together to blend evenly and set aside.

In a large bowl, whisk together mashed bananas and sour cream until smooth. Whisk in egg, sugar, canola oil and vanilla extract until well blended. Add the flour mixture and the chocolate chips and fold gently until just combined. Do not over-mix.

Divide batter evenly among muffin cups. Bake until the muffin tops spring back when touched gently and a toothpick inserted into the center comes out clean despite any melted chocolate chips, 20-22 minutes. Let cool for a few minutes in the pan before transferring to a wire rack to cool completely.