Cocoa Banana Muffins
Yield: 20 muffins
  • 1½ cups all-purpose flour
  • ⅔ cup Dutch-process cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1½ cups mashed ripe banana (about 3-4 medium bananas)
  • ½ cup sour cream
  • ¾ cups (1½) sticks unsalted butter, at room temperature
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 3 large eggs, at room temperature
  • 1¼ cups peanut butter chips, divided
  1. Preheat the oven to 350 degrees F. Line two muffin pans with paper liners and set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
  3. In another bowl, combine the mashed bananas and sour cream. Stir until combined.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars until light and creamy, about 3-4 minutes. Add the eggs one at a time, mixing until combined after each addition. With the mixer on low speed, add half of the dry ingredients followed by the banana mixture. Finally add the remaining dry ingredients. Mix until just combined. Turn off the mixer and scrape down the sides of the bowl as necessary. Add 1 cup of the peanut butter chips. Gently stir to combine.
  5. Divide the batter evenly between the muffin cups, filling each about ¾ fill. Sprinkle the remaining peanut butter chips over the top of the muffins.
  6. Bake for about 25 minutes or until an inserted toothpick comes out with just a few moist crumbs attached.
  7. Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Recipe by Spoonful of Flour at