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
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5very ripe bananas
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1/4 cvegetable oil
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2 mdeggs
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1 tspvanilla extract
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1 csugar
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1/2 cunsweetened baking cocoa
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1 1/2 call purpose flour
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1 tspsalt
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1 tspbaking soda
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1 tspbaking powder
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1 cchocolate chips, mini
- TOPPING
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12 Tbspsugar
How To Make chocolate banana muffins
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1Preheat oven to 350°F
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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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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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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.
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5Sprinkle about 1/2 tablespoon of sugar topping on each one.
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6Bake for 20-25 minutes or until done. Let rest in tins for 10 minutes before removing to cooling rack.
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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!
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