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!
Provided by Chrissy Hackley @Chrissy_Hackley
Categories Muffins
Number Of Ingredients 13
Steps:
- 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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Check it out »#30-minutes-or-less #time-to-make #course #preparation #healthy #lunch #snacks #dietary #low-cholesterol #healthy-2 #low-in-something
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