Double Chocolate Banana Muffins with a Peanut Butter Glaze
Prep Time: 20 minutes
Cook Time: 22-25 minutes
1 cup and 2 Tablespoon of all-purpose flour
1/4 cup plus 2 Tablespoon natural unsweetened cocoa powder
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 cup (1 stick) unsalted butter (room temperature)
1 cup of mashed banana, about 3 ripe ones
1/2 cup of Greek Yogurt (2%)
2 eggs (room temperature)
1 teaspoon pf vanilla
3/4 cup of semisweet chocolate chips
sweetened banana chip (optional)
Peanut Butter Glaze
1/4 cup of peanut butter
1/2 cup of powdered sugar
3-4 tablespoon of milk or cream (depending on the consistency you want)
Preheat oven to 375 and line a muffin tin with paper liners and grease the liners too.
In a medium bowl, combine the flour, cocoa powder, cinnamon, salt and baking soda. Whisk until mixed together.
In a large mixing bowl, cream the butter and sugar until light and fluffy about 2-3 minutes. Add 1 egg in at a time and mix well. Then add the other egg and mix till well combined.
Add the vanilla, mashed banana and yogurt and mix until combined.
Slowly add about a quarter the flour (dry) mixture into the wet ingredient mixture and mix well and continue doing this until all the flour mixture is incorporated.
Fold in the chocolate chips.
Fill the prepared muffin liners to about 3/4 quarters full and then bake for 22-25 minutes or until toothpick inserted comes out clean. Let the muffins rest for 5-7 minutes and then transfer to a wire rack to cool down.
While the muffins are baking make your glaze. Combine all ingredients into a bowl and mix well. If you want a thinner glaze continue to add milk slowly until desired consistency.
Top glaze with a sweetened banana chip.
All ovens vary so the timing for the muffins will vary, keep a watchful eye on them.