Chocolate Glazed Banana Bread Muffins Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
• Whisk flour, baking powder, baking soda, and salt together in a bowl. Mix mashed bananas and sour cream in a separate bowl.
• Beat sugar and oil in a large mixing bowl. Add eggs and mix until light and fluffy. Mix in liqueur, then flour mixture. Add banana mixture and mix just until combined, scraping sides of the bowl quickly; don't overmix. Pour batter into the prepared muffin cups, filling 3/4 full.
• Bake in the preheated oven until tops are golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Meanwhile, dissolve instant coffee in hot water in a medium bowl. Stir in confectioners' sugar, oil, and liqueur. Drizzle over cooled muffins.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Combine flour, cocoa, baking powder, baking soda, and salt together in a large bowl.
• Whisk sugar, oil, egg, milk, and vanilla extract together in a separate bowl. Stir into flour mixture until just moistened. Fold in bananas and chocolate chips.
• Divide batter among the muffin cups, filling each about 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Steps:

• Directions: Preheat oven to 425F degrees. Line 12-count muffin tin with 10-11 cupcake liners and set aside. Make the muffin batter by whisking 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 (do not 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 425F degrees. Lower temperature dial down to 350F degrees and 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. To make the glaze, 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.

Steps:

• Preheat oven to 350˚F (180˚C).
• Mash bananas in a large bowl. Add eggs and combine thoroughly. Then mix together remaining wet ingredients: Greek yogurt, milk, maple syrup, and vanilla.
• Next, add in dry ingredients and mix until fully incorporated. Fold chocolate chips into the mixture.
• Pour mixture into a greased muffin tin, filling each up about ⅔ full.
• Bake for 30-35 minutes, or until a toothpick comes out clean from the center of the muffin. Allow to cool for 10 minutes.
• Enjoy!

Steps:

• Heat oven to 350ºF.
• Combine flour, baking powder, baking soda and salt. Beat butter and sugar in large bowl with mixer until blended. Add bananas, sour cream and eggs; mix well. Add flour mixture; mix just until moistened. Stir in nuts.
• Pour into greased and floured 9x5-inch loaf pan.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool 5 min. Remove from pan to wire rack; cool completely.
• Cook chocolate and cream in small saucepan on low heat 3 to 5 min. or until chocolate is completely melted, stirring frequently. Cool 5 min. or until slightly thickened. Drizzle over bread; let stand until firm.