Instructions
Step 1: Preheat the oven to 375°F (190°C) and line a muffin tin with parchment liners.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Step 3: In a large bowl, combine the mashed bananas, melted butter, and brown sugar.
Step 4: Add the eggs, vanilla extract, and sour cream, mixing until smooth.
Step 5: Gradually add the dry ingredients into the wet ingredients and stir until just combined.
Step 6: Fold in the chocolate chunks and chopped walnuts.
Step 7: Divide the batter evenly among the prepared muffin cups.
Step 8: Top each muffin with extra chocolate chunks and walnuts.
Step 9: Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
Step 10: Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Step 11: Serve warm or at room temperature.
Storage and Reheating Tips
Store the muffins in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week for longer freshness.
Reheat in the microwave for 10 to 15 seconds for a soft, warm texture.
You can freeze the muffins in a freezer-safe bag for up to 2 months.
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