Banana Muffins with Mini Chocolate Chips and Brown Sugar Crumb Topping
The Chocolate Goddess is eating one of these delicious muffins as we speak, they are simply irresistible. The delicious aroma is wafting through the kitchen. These moist muffins are just still a bit warm and I am feeling such comfort and contentment! I wish you could see me, I’m smiling.
Bananas and chocolate are another fan favorite combination of well-suited complimentary flavors. These tasty muffins generate even more excitement with a brown sugar crumb topping. Don’t forget all of the health benefits in both bananas and dark chocolate – these muffins are a happy, delicious and nutritious way to get your day underway. Imagine these as a fun Friday breakfast, a special weekend breakfast or the start of a delicious brunch. Couple them with eggs and bacon and a dish of mixed fruit, then gather your family or friends for a breakfast feast.
Here are some nutrition facts for you in case you are wondering. Bananas are botanically a berry that contain B6, manganese, potassium, vitamin C, biotin, copper and fiber. Cocoa beans produce the magical food known as chocolate that contains iron, magnesium, copper potassium, phosphorous, zinc, selenium and fiber. So you see, you can enjoy these banana chocolate chip muffins and get essential nutrients at the same time.
Always Stay in Touch with Your Inner Goddess!
Ingredients for Crumb Topping
4 tablespoons of Butter, melted
1/2 cup All Purpose Flour
3 tablespoons Light Brown Sugar, packed
3 tablespoons Granulated Sugar
1/2 teaspoon Cinnamon
pinch of Nutmeg
pinch of Salt
Ingredients for Muffins
1 ½ cups All Purpose Flour
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 teaspoon Cinnamon
1/2 teaspoon Salt
1 1/2 cup Mashed Very Ripe Bananas (about 3 large or 4 small bananas)
1 teaspoon Pure Vanilla Extract
3/4 cup Granulated Sugar
1/2 cup (1 stick) Melted Butter
1/2 cup Mini Semisweet Chocolate Morsels
Makes 12 Muffins
Preheat oven to 350 degrees.
Place paper liners in 12 muffin tins.
Crumb Topping (make first)
Melt butter slowly and carefully. Remove from heat source or microwave before it is completely melted and stir. If you are using microwave to melt butter use a very low power level and check at 10 second intervals.
Add vanilla. Set aside and cool a bit.
Combine dry ingredients.
Pour butter and vanilla mixture over dry ingredients and knead together by hand creating crumbs.
Place on flat surface to speed cooling and refrigerate while preparing muffin batter.
Combine flour, sugar, cinnamon and nutmeg and salt.
Combine dry ingredients. Set aside.
In another bowl, combine mashed bananas, sugar, lightly whisked egg and melted butter. Mix well.
Stir wet mixture into dry ingredients by hand, until combined.
Add mini chocolate chips by hand until evenly distributed.
Fill greased muffin cups three quarters full.
Clump topping into crumbs and sprinkle evenly over each cup of muffin batter.
Bake for 18 - 22 minutes or until muffins test done with a cake tester or toothpick.
Remove tins and place on wire rack.
Cool muffins in pan for 5 minutes before removing to a wire rack to cool completely. You may have to carefully go around the edges and cut off any run over from the crumbs.