My 4 year old has decided that she no longer likes bananas so I had a couple lying around that didn’t get eaten. I poked around in Pinterest and found this recipe that I thought would be a nice change from plain banana bread. I was about 3 spoonfuls shy of 1.5 cups of mashed banana so I topped it up with apple sauce and it worked really well. The muffins are very soft and moist with a hint of banana and lots of chocolate flavour, especially with the icing. To make them a little more decadent I added Chocolate Peanut Butter Icing from Chocolate Covered Katie. So freakin’ good! And a bonus – my daughter likes them! I highly recommend these.
Tip: a whisk makes for quick banana mashing.
Chocolate Banana Muffins
1½ cups mashed bananas (about 2 1/2 large)
⅓ cup oil
1 cup sugar
1½ cups flour
¼ cup cocoa
1 teaspoon baking soda
¼ teaspoon baking powder
1 cup mini chocolate chips
Sugar for sprinkling on tops
Preheat oven to 350 degrees F.
In a large bowl, combine bananas, oil, egg large mixing bowl.
In a separate large bowl, sift together sugar, flour, cocoa, baking soda, baking powder. Add to banana mixture. Stir in chocolate chips.
Spoon batter into greased or lined muffin tins. Sprinkle the tops of each muffin with 1 teaspoon of sugar.
Bake for 20 to 25 minutes at 350 degrees F. (Mine took 21 minutes)
Makes about 16-17 muffins if measuring with an ice cream scoop.