Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour (240 grams)
  • ½ cup brown sugar (107 grams)
  • ½ cup granulated sugar (100 grams)
  • 1 teaspoon baking soda (6 grams)
  • ½ teaspoon baking powder (2 grams)
  • 1 teaspoon kosher salt (3 grams)
  • 3 overripe bananas (mashed)
  • ¾ cup sour cream (170 grams)
  • 2 large eggs (100 grams)
  • 2 teaspoons pure vanilla extract (8 grams)
  • 1 cup unsalted butter (226 grams, melted (1 stick))
  • ¾ cup chocolate chunks (128 grams (or 1 large chocolate candy bar), plus more for topping)
  • ¾ cup chopped walnuts (85 grams, optional)
  • ¼ cup dried banana slices (25 grams, for topping)
  • ¼ cup Nutella (68 grams, for drizzling)

Instruction

  • Preheat oven to 350° and grease a 12-count muffin tin or line with cupcake liners and spray well.
  • In a medium bowl mix the flour, brown sugar, granulated sugar, baking soda, baking powder, and salt together.
  • In a large bowl, mix the bananas, sour cream, eggs, vanilla and butter. Gradually add the flour mixture, making sure not to overmix.
  • Chop chocolate bar into small chunks. Fold walnuts and chocolate chunks into batter.
  • Fill each cupcake liner nearly full. Add a couple dried banana pieces and chocolate chunks to the top for decorations.
  • Bake for 20 minutes, or until a knife inserted into the middle comes out clean.
  • Warm the Nutella in a bowl and drizzle over muffins.