This recipe is for my Banana Chocolate Bread recipe from my book, but instead of making it into 2 loaves as the recipe calls for, I made it into muffins, and renamed it the name you see here, because the cooking times & temperatures are different. The recipe makes about 24 to 36 muffins, but I shared with 2 of my neighbors and they were very happy.
PREHEAT OVEN TO 375 DEGREES F.Spray muffin Tins with cooking spray or use cupcake liners. You will need about 3 muffin tins with 12 cups each. set aside.
Sift flour with baking soda and cocoa powder into a medium size bowl and set aside.
In a large bowl cream together the butter, sugar, and eggs. Add mashed bananas and vanilla. Then add the flour mixture, and beat till well mixed.Add sour cream, chocolate chips & nuts & mix again.
Pour batter about 2/3 full and distribute evenly among cups. Bake in preheated 375 degree oven for 18 to 20 minutes, or until toothpick inserted in center comes out clean. Let cool slightly before removing to wire rack. Makes about 24 to 36 large muffins.
To add extra fiber to this recipe use 1 cup whole wheat flour and 2 cups all purpose. Proceed as directed. These muffins freeze well, and are great for breakfast with milk or coffee.
To make this recipe into two loaves, LOWER temperature to 350 degrees F. and bake for 1 hour. Follow steps above.
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