How To Make Chocolate Glazed Easy Banana Muffins
These chocolate glazed easy banana muffins with some sprinkles on top is definitely a sight for sore eyes! They’re definitely yummy, too!
For Easy Banana Muffins:
- ½cupgranulated sugar
- 6tbspcoconut oil,melted, or canola/vegetable oil
- 1cupripe banana,(2 bananas) mashed
- 1tsppure vanilla extract
- ½tspground cinnamon
- 1tspBaking Soda
- ½tspbaking powder
- 1½cupswhole wheat flour,or all-purpose flour, spoon & leveled
For Chocolate Glaze:
- ½cupsemi-sweet chocolate chips
- 2tsplight corn syrup
- 2tbspunsalted butter
- Rainbow sprinkles
Preheat oven to 425 degrees F.
Line 12-count muffin tin with 10 to 11 cupcake liners and set aside.
Whisk together the egg and sugar for about 4 minutes until light in color. Stir in the oil, banana, and vanilla extract.
In a separate bowl, mix together the salt, cinnamon, baking powder, baking soda, and flour.
Slowly pour dry mixture into wet mixture.
Stir together until just combined, making sure not to overmix.
Spoon batter into each liner- about 3/4 full.
Fill any unused muffin cavities with 2-3 tablespoons of water to assure the muffins bake evenly.
Bake muffins for 5 minutes at 425 degrees F.
Lower temperature dial down to 350 degrees F.
Continue to bake for about 11 more minutes until the muffins are set and lightly browned.
Allow to cool for 5 minutes in the tins and transfer to wire rack to cool completely before glazing.
Melt the chocolate chips, corn syrup, butter, and water together in a small bowl in the microwave (about 30 seconds).
When the muffins have cooled, dip the tops into the chocolate glaze and line with rainbow sprinkles.
- Store muffins in an airtight container at room temperature for up to 5 days.
- Calories: 247.38kcal
- Fat: 13.22g
- Saturated Fat: 9.52g
- Trans Fat: 0.09g
- Monounsaturated Fat: 2.14g
- Polyunsaturated Fat: 0.67g
- Carbohydrates: 31.82g
- Fiber: 2.81g
- Sugar: 17.00g
- Protein: 3.88g
- Cholesterol: 39.37mg
- Sodium: 177.15mg
- Calcium: 31.74mg
- Potassium: 175.78mg
- Iron: 1.09mg
- Vitamin A: 32.84µg
- Vitamin C: 1.78mg
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