These scrumptious muffins are great for holiday breakfasts or any time you want a dose of chocolate. These have miniature chocolate chips in the batter and sprinkled on top. Also a great way to use up overripe bananas!
Mix bananas, sugar, oil, egg, cocoa, baking soda, and baking powder with a whisk until well combined.
It’s okay to have pieces of banana, so don’t whisk too hard.
Add flour and a cup of miniature chocolate chips.
Stir gently with a wooden spoon just enough to moisten the batter.
Do not overmix.
Spray muffin pans with cooking spray.
Spoon muffin batter evenly into 14 different muffin tins.
Sprinkle miniature chocolate chips on top of each muffin. (I didn’t measure but I probably added between 1-2 teaspoons of miniature chocolate chips on each muffin.)
Sprinkle each muffin with approximately one teaspoon of sugar.
Bake at 425° for 5 minutes.
Reduce oven to 350° and bake about 20 minutes longer, or until a toothpick inserted in center comes out clean.
Cool.
Notes
NOTE:The secret to having muffins that raise perfectly every time is to start the baking at a high temperature (425°), and then lower the temperature to 350° after 5 minutes. This allows the muffins to raise properly. If you bake muffins at a steady 350° for the whole length of baking time, they will usually be flat on top.