What you need,
1 large egg
1 cup granulated sugar
¼ cup sour cream
1/3 cup vegetable oil
1 tsp. vanilla extract
½ cups mashed ripe banana (about 3 small bananas)
1½ cups all-purpose flour
¼ cup heaping cocoa powder
1 tsp. baking soda
¼ tsp. baking powder
1/8 tsp. salt
½ cup mini chocolate chips
Sanding Sugar for topping
Heat your oven to 350 degrees. Spray a muffin tin well with
non-stick spray. This recipe made 17 muffins so I had to use part of a second
pan as well.
In a large bowl beat the egg and sugar together with a
spatula until light and fluffy.
Add the sour cream and oil and stir well to incorporate.
Stir in the vanilla. Add the mashed
banana and stir to mix,
In a fine mesh sieve add the flour, cocoa powder, baking
soda, baking powder and salt. Sift the
dry ingredients into the wet and fold gently until the flour is totally incorporated. Gently fold in the chocolate chips. Do not over
mix or your muffins will be tough!
Sprinkle the tops of each muffin with sanding sugar.
Bake for 20-22 minutes, until a tooth pick comes out clean.
Let the muffins cool in the pan for 10 minutes before
transferring to a wire rack to cool completely.
Store the muffins in an airtight container for up to a week
or in the freezer for up to 3 months.
Jen of My Tiny Oven
