Banana Chocolate Chunk Muffins
Satisfy your sweet tooth with homemade Banana Chocolate Chunk Muffins. A delightful combination of ripe bananas and decadent chocolate.
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Equipment
- hand mixer with whisk attachments
- mixing bowls
- rubber spatula
- kitchen scale optional but recommended
- whisk
- 12 cup muffin pan
- muffin liners
- cooling rack
Ingredients
- ¾ cup all purpose flour 90 g
- ½ cup oat flour 60 g
- 6 tbsp unsalted butter, room temperature 85 g
- ½ cup sugar 100 g
- 2 large ripe bananas 200 - 210 g
- 1 large egg room temperature
- 1 tbsp full fat sour cream room temperature
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp fine sea salt
- ¼ tsp baking soda
- ⅓ cup semi-sweet chocolate morsels
- ⅓ cup dark chocolate morsels or bar, chopped plus extra for topping
Instructions
- Combine all purpose flour, oat flour, baking powder, baking soda and fine sea salt in bowl. Whisk until well dispersed. Set aside.
- In a separate bowl combine softened butter and sugar. Cream on medium high until light and fluffy. Scrape bowl down as needed.
- Add egg and whisk well. Make sure egg is well incorporated.
- Mash bananas until they are an applesauce consistency. Add mashed bananas, sour cream and vanilla to butter sugar mixture and whisk until combined.
- Add dry ingredients to wet ingredients and whisk until most of the flour is combined.
- Add chocolate to batter and use spatula to fold into batter. Fold until no flour is visible and chocolate evenly dispersed.
- Add muffin liners to 12 cup muffin tin. Fill liners ¾ of the way.
- Top with additional chocolate.
- Preheat oven to 425 F. Bake for 8 minutes, and then reduce temperature to 350 F. Do NOT open oven door. Bake for another 9 - 10 minutes.
- Remove from oven and place on wire rack to cool.
Notes
- If your batter begins to curdle simply add in 2 - 3 tablespoons of your dry ingredients. Curdling can happen when the ingredients are too cold, or the emulsion breaks between the fat (butter) and water (eggs) in your batter.
- Do your best to NOT over mix the batter! You want to fold in the remaining flour and disperse the chocolate until it is *just* done. Continued mixing will create more gluten to form and result in a dense loaf.
- Make sure your eggs, butter and sour cream are at room temperature before you begin. If your ingredients are cold then you will have a difficult time combining ingredients, or your batter may begin to curdle.
- The greatest advantage you can give yourself when baking is using a kitchen scale. They are inexpensive but truly invaluable when it comes to baking. A kitchen scale will help you achieve recipe results that are much closer to what they are intended to be than by using volume measurements.
- If you do not have Oat flour than substitute it 1:1 with all purpose flour. However note that your muffins will not be as soft and airy as intended.
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