Double chocolate strawberry banana muffins

Ingredients

• 3 large ripe bananas , finely mashed
• 1 1/2 cups (180g) all purpose flour
• 1/3 cup (28g) unsweetened cocoa powder
• 3 tbsp (40g) neutral oil
• 3 tbsp (42g) unsalted butter, melted
• 1/2 cup (100g) granulated sugar
• 1/2 cup (110g) brown sugar
• 2 egg, room temp
• 1/2 tsp (2.5g) baking soda
• 2 tsp (8g) baking powder
• 3/4 tsp salt
• 2 tbsp maple syrup, optional
• 1 tbsp vanilla bean paste/vanilla extract
• 1/4 cup (60g) sour cream or whole milk Greek yogurt , room temp
• 1 tsp espresso powder ( optional )
• 1 cup (170g) semi sweet chocolate chips + more for topping
• 3/4 cups fresh strawberries, diced

Instructions

1. In a mixing bowl peel and mash bananas until not lumpy and smooth.
2. Crack in the eggs and whisk until well combined for 1-2 min.
3. Add brown sugar and the granulated sugar.
4. Add in the vanilla bean paste and sour cream.
5. Mix everything together until combined.
6. In a separate bowl mix dry ingredients, all purpose flour, baking powder baking soda salt , cocoa powder and espresso powder.
7. Mix the ingredients together.
8. Add the dry ingredients to the wet batter and gently fold them in halfway through.
9. Then, add the chocolate chips and strawberries and mix until everything is combined.
10. Be careful not to overmix the batter.
11. Let the batter sit at room temperature for 30 min un disturbed before baking.
12. Evenly distribute the batter into the lined muffin tin.
13. Top with more chocolate chips and strawberries , if desired.
14. Pre heat oven to 425 F. Bake the muffins for 5 min then without opening the oven, change the temperature to 375 F and bake the muffins for another 15 min or until the toothpick comes out clean.