Ingredients:

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½ cup (113g) unsalted butter, melted & slightly cooled

¾ cup (150g) brown sugar, packed

¼ cup (50g) granulated sugar

2 large eggs, room temp

1½ tsp vanilla extract

3 overripe bananas, mashed

¼ cup (60g) sour cream

1½ cups (190g) all-purpose flour, spooned & leveled or weighed (don't pack it in)

½ cup (50g) unsweetened cocoa powder

1 tsp baking soda

½ tsp baking powder

½ tsp salt

½ cup semi-sweet or dark chocolate chips

1 cup raspberries, patted dry & tossed in 1-2 tsp flour + more raspberries and chocolate chips for topping

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Instructions:

1. Preheat oven to 350°F (175°C) and line a standard muffin tin with liners.

2. In a large bowl, whisk together melted butter and both sugars until smooth.

3. Add eggs and vanilla, whisking until fully combined.

4. Stir in the mashed bananas and sour cream.

5. In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.

6. Gently fold the dry ingredients into the wet ingredients until just combined. Don't over mix.

7. Fold in the chocolate chips and flour-tossed raspberries.

8. Divide batter evenly into the muffin liners (it should be filled almost to the top).

9. Top with extra raspberries (I broke them into smaller pieces) and chocolate chips.

10. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean/mostly clean.

Let the muffins cool and enjoy!