#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.
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These chocolate banana muffin treats are yummy!! They seem to me to be some mix of chocolate cake and brownie in texture and flavor, with a touch of banana flavor blended in. The texture is light, moist, tender, and rich, with a crispy sugared topping and lovely gooey bites of chocolate chips blended in. I used my square pampered chef pan, which I've totally fallen in love with. I love how easily muffins (and other treats) slide in and out of that pan! If you like the flavors of chocolate and banana together, these muffins are definitely worth a try. Although I have a hard time justifying these as anything other than dessert - but nonetheless they are muffins and have bananas in them, so that totally counts as breakfast-worthy I believe!
Check out all your November 2016 Muffin inspiration here:
- Banana Chocolate Espresso Swirl Muffins from Karen's Kitchen Stories
- Chocolate Banana Crinkle Muffins from Making Miracles
- Chocolate Chip Pecan Sweet Potato Muffins from Sew You Think You Can Cook
- Christmas Morning Muffins from Farm Fresh Feasts
- Gingerbread Muffins from Palatable Pastime
- Savory Sage Muffins from A Day in the Life on the Farm
- Shrimp Scampi Muffins from Food Lust People Love
- Stout Spice Muffins from Passion Kneaded
Chocolate Banana Crinkle Muffins adapted from Averie Cooks
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/8 tsp salt
1 large egg
1/3 cup vegetable oil
1/4 cup sour cream
1 tablespoon vanilla extract
1 1/2 cups mashed ripe bananas (about 3 medium bananas)
3/4 cup mini semi-sweet chocolate chips
topping: about 1 teaspoon granulated sugar for each muffin, for sprinkling
- Preheat the oven to 350 degrees.
- In a medium size mixing bowl, combine the flour, 1 cup sugar, cocoa powder, baking soda, baking powder and salt. Whisk to combine. Set aside.
- In the bowl of a stand mixer blend the bananas until well mashed. Add in the vegetable oil, sour cream, vanilla extract, and egg. Blend until well combined.
- Gently stir in the dry ingredients just until combined.
- Stir in the mini chocolate chips by hand.
- Prepare your muffin tin by spraying with non-stick cooking spray.
- Distribute the batter into 13 - 14 total standard sized muffin wells (use a regular pan with 12 wells, and distribute the remaining batter into a mini loaf pan, mini muffin tin, use a couple stand alone silicone muffin molds, second standard sized muffin tin, or discard as preferred). The wells should be approximately 3/4 full.
- Sprinkle the regular sized muffins with 3/4 - 1 tsp sugar each for the crackled topping.
- Bake for 22-25 minutes for regular sized muffins, and 10 minutes if using a mini muffin tin.