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 time20 Min
cook time25 Min
Ingredients For chocolate banana muffins
very ripe bananas
unsweetened baking cocoa
1 1/2 c
all purpose flour
chocolate chips, mini
How To Make chocolate banana muffins
Preheat oven to 350°F
In a stand mixer, or large bowl with hand mixer, beat bananas until mostly smooth. Add oil, eggs, and vanilla. Beat until combined.
In a separate bowl, sift together dry ingredients. Add to banana mixture and beat until combined, scraping bowl at least once.
Remove 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.
Sprinkle about 1/2 tablespoon of sugar topping on each one.
Bake for 20-25 minutes or until done. Let rest in tins for 10 minutes before removing to cooling rack.
Store at room temp in a sealed container for up to 4 days.
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