Banana Chocolate Chip Muffins Recipe

Preheat the oven to 425F (218C) and line a muffin pan.
Mash the bananas together with sour cream and milk until you have no large chunks. Set aside.
375 grams ripe bananas, 56 grams sour cream, 80 mL milk
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
210 grams all-purpose flour spooned and leveled, 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp cinnamon, 1/4 tsp salt
Use an electric mixer to beat the sugars with oil. Add in the eggs, one at time, beating for a minute after each one.
100 grams granulated sugar, 100 grams light brown sugar lightly packed, 120 mL vegetable oil or any oil, 2 large eggs room temperature
Alternate adding in the dry ingredients and milk/banana mixture, beginning and ending with dry ingredients. Fold in the dark chocolate chunks, reserving a few to add on top.
210 grams dark chocolate chunks
Fill the muffin tins almost to the top. Bake on 425F (218C) for 5 minutes, then lower the heat to 350F (177C) and bake for another 15-18 minutes. Remove from the oven and allow them to cool for a few minutes before removing from the pan.
Store in an airtight container at room temperature.