Double Chocolate Banana Muffins

• 1/2 cup butter, softened
• 1-1/3 cups sugar
• 2 eggs
• 1-1/3 cups sour cream
• 2 teaspoons vanilla
• 2 cups flour
• 1/4 cup cocoa
• 1 teaspoon baking powder
• 1 teaspoon baking soda
•   Pinch of salt
• 2 ripe bananas, mashed
• 1 cup semisweet chocolate chips
• 1/2 cup coarsely chopped walnuts

Makes 12 jumbo, 24 regular, or about 7-8 dozen mini muffins.

HINT: You can make batter and freeze in muffin tins for next time! Just take out of freezer and let thaw for 30 minutes, then bake as usual.

Preheat oven to 350 F. Grease or line muffin pans.

In a large bowl, mix butter, sugar, eggs, sour cream and vanilla. In second bowl, mix flour, cocoa, baking powder, baking soda and salt & add to egg mixture all at once. Mix just until ingredients are blended. DO NOT OVER-MIX. Fold in mashed banana, chocolate chips and walnuts.

Fill muffin cups 2/3 to 3/4 full. Bake for 18-20 minutes or until a toothpick comes out clean. Make sure you didn't hit a melted chocolate chip! Cool for 5 minutes; then remove muffins from tins, and place them on a rack to cool. Serve warm or at room temperature.