I don’t know about you, but I always seem to have overripe bananas. And there’s no better way to use overripe bananas than to make banana muffins. This recipe from Sara Foster’s Fresh Every Day is one of the very best banana muffin recipes I’ve tried, and I’ve tried a lot of them. They have just the right amount of sweetness and the butter and sour cream makes them extra moist, tender, and rich.
I added in just a little chocolate, 4 ounces. If you want to make them really chocolatey, you might want to add in 8 ounces.
Another extra yummy banana recipe
Banana Walnut Muffins with Dark Chocolate
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 stick unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 1/2 cups mashed, very ripe bananas
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 3/4 cups chopped walnuts
- 4 ounce bar of dark chocolate, roughly chopped
- Preheat oven to 375 degrees. Line a muffin tin with paper liners and lightly spray the top of the muffin tin pan with cooking spray.
- In a medium bowl, add flour, baking powder, baking soda, nutmeg, and salt. Swirl a whisk through the mixture to mix.
- Using an electric mixer, beat butter and sugar on high-speed until light and creamy, about 2 minutes. Beat in eggs 1 at a time, scraping down sides of bowl as needed.
- With mixer on low-speed, add bananas, sour cream, and vanilla. Turn up to medium speed just long enough to mix well.
- Add flour mixture and stir just until all flour has been moistened. Do not overmix. Gently stir in walnuts and dark chocolate.
- Scoop batter into muffin cups, filling to just below the top of the liner. Bake muffins on center rack for 20-25 minutes, until tops firm up.
Yield: 12 muffins