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!
►
yield
24 serving(s)
prep time
20 Min
cook time
25 Min
method
Bake
Ingredients For chocolate banana muffins
-
5very ripe bananas
-
1/4 cvegetable oil
-
2 mdeggs
-
1 tspvanilla extract
-
1 csugar
-
1/2 cunsweetened baking cocoa
-
1 1/2 call purpose flour
-
1 tspsalt
-
1 tspbaking soda
-
1 tspbaking powder
-
1 cchocolate chips, mini
- TOPPING
-
12 Tbspsugar
How To Make chocolate banana muffins
-
1Preheat oven to 350°F
-
2In a stand mixer, or large bowl with hand mixer, beat bananas until mostly smooth. Add oil, eggs, and vanilla. Beat until combined.
-
3In a separate bowl, sift together dry ingredients. Add to banana mixture and beat until combined, scraping bowl at least once.
-
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.
-
5Sprinkle about 1/2 tablespoon of sugar topping on each one.
-
6Bake for 20-25 minutes or until done. Let rest in tins for 10 minutes before removing to cooling rack.
-
7Store at room temp in a sealed container for up to 4 days.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT