Chocolate Banana Crinkle Muffins

Prep Time: 10 mins  | Cook Time:  22 mins | Course: Breakfast | Yield: 20

Tender, moist and chocolaty, chocolate chip banana muffins with a crunchy top. Serve warm out of the oven for extra smiles. Delicious with espresso powder but you won’t miss it if you aren’t a coffee lover. Inspired by the lovely Averie at averiecooks.com https://www.averiecooks.com/chocolate-banana-crinkle-muffins/ 

1 ½ cups flour

1 cup sugar

¼ cup cocoa powder

1 tsp espresso powder, optional

1 tsp baking soda

¼ tsp baking powder

¼ tsp salt

⅓ cup olive oil

⅓ cup sour cream

1 egg

1 Tbsp vanilla

2-3 bananas

1 cup mini semi-sweet chocolate chips

Topping:

1 cup granulated sugar, for sprinkling

1/2 tsp espresso powder, optional

Preheat oven to 350*. Outfit a regular muffin pan with approximately 20 muffin liners. In a stand mixer, whisk flour, sugar, cocoa, baking soda, baking powder and salt. In a liquid measuring cup whisk oil, sour cream, egg and vanilla together. Pour into the mixer with bananas and chocolate chips. Mix just until the batter comes together, being careful not to overmix. Scoop approximately 3 Tbsp of batter into each well, liners will be about ¾ of the way full. Mix sugar and espresso powder together and sprinkle a teaspoon of sugar mixture over each muffin ( it will look like a lot, but yum) and bake for 22-25 minutes or until a toothpick inserted comes out with moist crumbs rather than wet dough. Allow muffins to cool a few minutes before serving.