Chocolate Banana Muffins

These muffins are so yummy! Kirsti shared this recipe with us over Thanksgiving and we have made it several times since! A chocolate banana base is made even more yummy with the addition of chocolate chips, and as if that wasn't already enough, the top is sprinkled with sugar so it's crunchy and extra delicious.  Side note:  as I was typing this Danny leaned over and asked, "When can we have one of those cupcakes"?  Yep, he likes these and chances are you will too!







Chocolate Banana Crinkle Muffins
from Averie Cooks

INGREDIENTS:

1 1/2 cups all-purpose flour
1 cup granulated sugar
heaping 1/4 cup unsweetened natural cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
pinch salt, optional and to taste
1 large egg
1/3 cup canola or vegetable oil
1/4 cup sour cream (lite is okay; Greek yogurt may be substituted)
1 tablespoon vanilla extract
1 1/2 cups mashed ripe bananas (from about 3 medium/large bananas)
1 cup mini semi-sweet chocolate chips
       *I like to use milk-chocolate chips
about 1 teaspoon granulated sugar for each muffin, for sprinkling


DIRECTIONS:

Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan and one mini loaf pan (recipe yields 13 or 14 muffins, or one dozen plus one mini loaf; or simply discard excess batter if that’s easier) very well with floured cooking spray or grease and flour the pan, or just use muffin liners; set aside.
To a large bowl, add the first 6 ingredients, through optional salt, and whisk to combine; set aside.
To a medium bowl, add the egg, oil, sour cream, vanilla, and whisk to combine.
Stir in the bananas.
Add the wet ingredients to the dry, and stir until just combined. Batter is quite thick and is prone to having dry bits hiding at the bottom of the bowl. Make sure everything is incorporated without unnecessarily over-mixing or muffins will be tough.
Stir in the chocolate chips until just combined.
Using a large cookie scoop, 1/4-cup measure, or spoon, turn batter out into prepared pans. Each muffin cavity should be filled to about 3/4 full, but not exceeding, or batter could overflow.
Sprinkle the top of each muffin generously with sugar, about 1 teaspoon each. It looks like a lot but I like the visual pop and contrast of the white and dark; noting some absorbs and some is lost to the pan.

Bake at 350F for about 22 to 25 minutes, or until muffins are set, domed, springy to the touch, and a toothpick inserted into a crack comes out clean or with a few moist crumbs, but no batter, noting it’s not a perfect test and you may hit melted chocolate chips which shouldn’t be confused with raw better. Don’t overbake which is very easy to do with dark-colored items and start watching them closely at 20 minutes. Allow muffins to cool in pan for about 10 to 15 minutes, or until they’ve firmed up and are cool enough to handle. Muffins will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months. I find the muffins taste better on day 2 after the flavors have married.