chocolate banana muffins
LOVE these muffins! When eaten fresh, same day, the sugar ontop makes a crunchy top to these moist muffins! After baking, when taking out of the pans, I will sometimes gently tip them sideways to remove sugar that didn't crisp up. Great way to use up bananas that haven't been eaten!
prep time
20 Min
cook time
25 Min
method
Bake
yield
24 serving(s)
Ingredients
- 5 very ripe bananas
- 1/4 cup vegetable oil
- 2 medium eggs
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1/2 cup unsweetened baking cocoa
- 1 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup chocolate chips, mini
- TOPPING
- 12 tablespoons sugar
How To Make chocolate banana muffins
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Step 1Preheat oven to 350°F
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Step 2In a stand mixer, or large bowl with hand mixer, beat bananas until mostly smooth. Add oil, eggs, and vanilla. Beat until combined.
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Step 3In a separate bowl, sift together dry ingredients. Add to banana mixture and beat until combined, scraping bowl at least once.
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Step 4Remove bowl from mixer and stir in chocolate chips. Scoop into lined muffin tins, about 2/3-3/4 full. I use a large cookie scoop.
-
Step 5Sprinkle about 1/2 tablespoon of sugar topping on each one.
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Step 6Bake for 20-25 minutes or until done. Let rest in tins for 10 minutes before removing to cooling rack.
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Step 7Store at room temp in a sealed container for up to 4 days.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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