Bananas and chocolate, what could be better ? Um, if carbs were involved! Everyone has had regular ole banana bread (nothing too special there), so I like to make a super light muffin and make it decadent with a chocolate crumbly topping! It’s unique and looks amazing. If you’re a chocolate addict, feel free to mix in ½ cup of mini chocolate chips with the batter. Nuts and dried fruits also work, but below is how I like my banana chocolate crumb muffins!

Muffin Batter :

1 ½ cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt

Dash of nutmeg (optional)

2 cups bananas (mashed, ≈3 bananas)

¾ cup sugar

⅓ cup apple sauce

1 teaspoon vanilla extract

Crumb Topping:

1 stick of butter (melted)

½+ cup flour

⅓ cup light brown sugar

2 tablespoons unsweetened cocoa powder

1 teaspoon cinnamon

Preheat your oven to 375 degrees Fahrenheit and fill a muffin tin with muffin cups.

In a large bowl sift together the flour, baking soda, baking powder, salt, and cinnamon. Add the nutmeg and mix to combine. In another large bowl, add the mashed bananas, applesauce, sugar, and vanilla. Mix to thoroughly combine. Slowly add the flour mixture to the wet ingredients. It will be a thick batter. Spoon the batter into the muffin cups, about ¾ full to almost completely filled.

In a small bowl, add the melted butter, flour, sugar, cocoa powder, and cinnamon. Mix to combine. If it is too wet, add more four until it is crumbly. This will be the crumb topping.

Top each of the muffin cups with a generous heap of chocolate crumb. Put into the oven and bake for 18-20 minutes (or until a toothpick inserted into the center of a muffin comes out clean).

Cool and drizzle with frosting (icing is OPTIONAL – milk and powdered sugar icing, just mix a teaspoon of milk with 2-3 tablespoons of powdered sugar).

Serve and enjoy!