Banana Chocolate Chip Muffins
Equipment
Ingredients
Wet Ingredients
ripe bananas (finely mashed)
3 piece
unsalted butter (melted)
85 g
egg (room temperature)
1 piece
sour cream (room temperature)
60 g
vanilla extract
15 ml
Dry Ingredients
all purpose flour
190 g
granulated sugar
100 g
brown sugar
65 g
baking soda
3 g
baking powder
2 g
salt
1 g
cinnamon
3 g
Add-ins
semi-sweet chocolate chips
250 g
Instructions
Mash bananas and mix with sugars
In a mixing bowl, roughly mash the bananas. Add the brown sugar and granulated sugar, then mix well to combine.
Add egg and mix until pale
Crack in the egg and mix for 2-3 minutes until the mixture turns a light pale color.
Add wet ingredients
Add in the butter, vanilla extract, and sour cream, and mix until well combined and blended.
Mix dry ingredients
In a separate bowl mix all purpose flour, baking powder, baking soda, salt and cinnamon powder. Mix to combine.
Combine wet and dry ingredients
Add dry ingredients to the wet batter. Gently fold in the batter, add chocolate chips and mix to combine. Do not over mix the batter.
Rest the batter
Let the batter sit at room temperature for 1 hour undisturbed before baking.
Preheat oven and prepare muffin tin
Preheat oven to 220°C. Evenly distribute the batter into the lined muffin tin.
Bake the muffins
Bake the muffins for 5 minutes then without opening the oven, change the temperature to 190°C and bake for another 15 minutes or until a toothpick comes out clean.
Cool and serve
Let cool completely before serving and enjoy.
Original recipe
Storage
Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month
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