Chocolate Banana Cinnamon Muffins

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I find myself with very ripe bananas my family refuses to eat at least a few times a month. I usually make banana bread but wanted to try something a little different. These Chocolate Banana Cinnamon Muffins are a great way to use your some of your bananas and also give you a chocolate fix. And I’ve heard that cinnamon helps reduce body fat. So these are healthy for your body! (Oh how I wish!)

INGREDIENTS:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup sugar
  • 1/4 cup unsweetened natural cocoa powder
  • 1 tablespoon cinnamon
  • 1/8 teaspoon salt, optional and to taste
  • 1 large egg
  • 1/3 cup coconut oil, melted (or any vegetable oil you have  on hand)
  • 1/4 cup sour cream, room temperature
  • 1 tablespoon vanilla extract
  • 3-4  ripe bananas, mashed
  • 1 cup semi-sweet chocolate chips
  • Optional Topping:
  • 1 tablespoon granulated sugar
  • 1 teaspoon cinnamon

Directions

  1. Preheat oven to 350F.
  2. Line a standard muffin tin with paper liners (I like the parchment kind since they are non-stick).  I was able to make 15 muffins using a large ice-cream scoop.
  3. If you are using coconut oil you can melt it by placing a small bowl with the coconut oil nested in a larger bowl with hot water. You want the hot water to reach about 3/4 of the way to the smaller bowl so you don’t accidentally get water mixed in the coconut oil. I slowly stir until it’s completely melted. Or you can microwave it in a microwave safe dish in 15 second intervals.
  4. In a large bowl, add the first 7 ingredients and whisk to combine; set aside.
  5. In a medium bowl, add the egg, oil, sour cream, vanilla, and whisk to combine.
  6. Stir in the mashed bananas.
  7. Add the wet ingredients to the dry ingredients and and stir until just combined. You don’t want to over-mix the batter or you’ll end up with tough muffins.
  8. Gently stir in the chocolate chips.
  9. Pour batter into muffin tin filling each about 3/4 of the way full. I use a large cookie scoop so there is the same amount of batter in in muffin cavity. This ensures each muffin doesn’t need more or less time to bake.
  10. If you are using the cinnamon-sugar topping, mix the sugar and cinnamon in a small bowl until combined.
  11. Sprinkle the top of each muffin generously with the cinnamon-sugar mixture.
  12. Bake for about 20 to 22 minutes, or until a toothpick inserted comes without batter.
  13. Cool muffins in a pan for about 5 to 10 minutes and then transfer to a cooling rack until completely cool. Store them in an air-tight container for a week.

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