It always happens. They beg me to buy bananas. They go quickly the first day or two, and then the last few sit on the counter. Most of the time I peel them and stick them into the freezer and they sit waiting for me to bake banana bread. But today I am craving chocolate, and this recipe from Averie Cooks is calling to me :)
I used Penzey's cocoa, Ghiardelli mini chocolate chips and sprinkled the tops with raw sugar. I made 12 regular size muffins and put the remaining batter into my Pampered Chef mini muffin tin. I baked the minis for 10 mins, large for 20.
Very happy with these. They are great warm or at room temperature. Love the amount of chocolate flavor and the nice crunch from the raw sugar on top. Thank you so much Averie for sharing the recipe!
Chocolate Banana Crinkle Muffins
1 1/2 cups all-purpose flour
1 cup granulated sugar
¼ cup unsweetened natural cocoa powder -- heaping
1 teaspoon baking soda
1/4 teaspoon baking powder
1 pinch salt (optional)
1 large egg
1/3 cup vegetable oil
1/4 cup lite sour cream
1 tablespoon vanilla extract
1 1/2 cups mashed ripe bananas (from about 3 medium/large bananas)
1 cup mini semi-sweet chocolate chips
raw sugar for sprinkling on top
Heat oven to 350. Spray muffin tin with nonstick cooking spray. Recipe will make more than a dozen muffins. Excess batter can be poured into a mini loaf pan, or scooped into mini muffin cups.
Whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. In another bowl, combine egg, oil, sour cream and vanilla. Stir in bananas.
Using standard muffin method, add the egg mixture into the flour mixture. Stir until well combined, but not over mixed. Stir in chocolate chips. Fill each muffin cup 3/4 full, using a 1/4 c measuring cup or cookie scoop. Top each muffin with some raw sugar.
Bake for 20 to 25 minutes. Center should test with crumbs or clean. Cool slightly in pan (about 10 to 15 minutes), then move to rack to cool completely.