Champions!! The sand volleyball team that I have been playing on this summer had its final tournament last night, and WE WON!! We only played 4 games to 21, but we won every single one! The best part was that we beat the team we lost to during regular season. We didn’t just beat them once, we beat them twice!!! We actually won by quite a few points…I almost wish it would have been more of a nail biter, but hey a win is a win!
You know who else is a winner? My belly! And what is in it you ask…
Chocolate Banana Crinkle Muffins!! I have a little bit of a sweet tooth in the morning, so any time I can eat chocolate for breakfast I have one happy belly!
These muffins are supremely soft and sweet, but not too sweet! I wish I would have put more sugar on top though. It didn’t really get as crunchy as I wish it would have. I wanted it to get a little crispy so that I could peal of pieces of the muffin top. Next time I’ll add a little extra sugar and that should solve that problem.
So I am pretty positive that I have mentioned before that I am not a fan of chocolate chips in my banana bread. That is still truer than true, but I am perfectly fine with chocolate flavored banana bread. It’s different because there’s not weird pieces of odd flavored chocolate, its just chocolate-y all over.
Just like the Lemon Poppy Seed Muffins, I made these in my mini muffin pan. I had to adjust the baking time, but that’s it! I think they took about 20ish minutes.
Chocolate Banana Crinkle Muffins
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 (strongly recommended but regular size may be substituted)
about 1 teaspoon granulated sugar for each muffin, for sprinkling
- Preheat oven to 350F. Spray a 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; set aside. (I don’t prefer the cosmetic look of muffin liners).
- 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.