Chocolate Banana Crinkle Muffins

Chocolate Banana Crinkle Muffins - Have ripe bananas to use? Make these easy, no mixer chocolate beauties! Best.muffin.tops.EVER!!!

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 (strongly recommended but regular size may be substituted)
• about 1 teaspoon granulated sugar for each muffin, for sprinkling

DIRECTIONS:

1. 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; set aside. (I don’t prefer the cosmetic look of muffin liners).
2. To a large bowl, add the first 6 ingredients, through optional salt, and whisk to combine; set aside.
3. To a medium bowl, add the egg, oil, sour cream, vanilla, and whisk to combine.

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