- 1 1/2 and 1/3 cups all-purpose flour, separated
- 1 1/2 cup sugar, separated
- 1/4 cup baking cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1 1/3 cups mashed ripe bananas (about 3 medium)
- 1/3 cup canola oil
- 1 large egg
- 1 cup (6 oz) miniature semisweet chocolate chips
- 1/2 tsp ground cinnamon
- 1/4 cup cold butter
Preheat oven to 350 degrees. Whisk together 1 1/2 cups flour, 1 cup sugar, baking cocoa, baking soda, salt, and baking powder. In a separate bowl, whisk bananas, oil and egg until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips.
In a small bowl, combine 1/2 cup sugar, 1/3 cup flour and cinnamon; cut in cold butter until crumbly. Fill greased or paper-lined muffin cups three-fourths full with batter. Sprinkle cinnamon mixture over filled muffin cups. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
NOTES: The original recipe says it makes about one dozen muffins. I would suggest stretching it a bit and making 14 muffins total. To make 12 I had to fill the cups pretty full, and then they expanded as they baked. One dozen is fine, but they are over-sized and the tops are a bit crumbly.
Also: I had heard this term before, but never looked it up to see if my understanding was correct: cut in butter. This is when you take cold butter in small pieces and mix it with other ingredients before it melts. In this case, I used a fork and just smashed it into the dry ingredients over and over. Eventually you get little sugar crusted butter crumbs, which is what you want.
Serves 14
Prep Time: 15 minutes
Total Time: 40 minutes
Recipe from Taste of Home
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