We are three days into a little blizzard (at least it’s a blizzard by Kentucky’s standards). Schools have been closed all week and it doesn’t look like they will open at all until next week. Of course, with all this time at home, we’ve been baking! These little Glazed Chocolate Banana Mini Muffins are a great breakfast choice, especially if you don’t have any eggs on hand. It didn’t take long for my kids to gobble up these mini muffins of chocolate goodness. And, you might have seen on Instagram how much fun they had adding the sprinkles to the top!
Glazed Chocolate Banana Mini Muffins (adapted from Baker By Nature)
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup skim milk
1/4 cup ripe, mashed banana
4 tablespoons coconut oil, melted
2 teaspoons good quality vanilla extract
For the Chocolate Glaze:
1 cup powdered sugar
4 tablespoons unsweetened cocoa powder
1/4 teaspoon sea salt
4-6 tablespoons skim milk
1/2 teaspoon vanilla extract
Sprinkles or nonpareils, optional
Preheat oven to 350 degrees. Spray mini muffin tin with nonstick cooking or baking spray.
In a small bowl, whisk together all-purpose flour, wheat flour, cocoa powder, baking powder, salt & sugar. Set aside. In a medium bowl, stir together milk, mashed bananas, coconut oil, and vanilla until combined. Pour the dry ingredients into the wet ingredients and stir until fully combined.
Using a tablespoon or small ice cream scoop, fill muffin tin cavities about 2/3 the way full. Batter should fill between 18-24 cavities. Bake for 11-13 minutes.
Remove pan from oven and let muffins cool in pan for 5 minutes. Invert pan to remove muffins and let cool completely.
For the glaze: Whisk together sugar, cocoa powder, powdered sugar. Add vanilla extract and, then milk, one tablespoon at a time. Dip top of mini chocolate banana mini muffins into glaze and immediately sprinkle the sprinkles or nonpareils on top. Enjoy!