Dipped, not frosted.
I’m not sure how the crazy idea of dipping muffins in chocolate came to be (still in truffle mode, I guess?)… but it turned out fabulously. I was tempted to dip the whole thing in chocolate but didn’t have enough (next time!) Watch out ho-hos.
1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup plain yogurt or sour cream
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2 bananas)
1 cup semisweet chocolate chips
1 8 oz package semi-sweet chocolate or dark chocolate (for dipping)
Tips: If you only have a lone banana, reduce cooking time to 18-20 minutes.
Adapted from allrecipes.com
1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt (or milk) and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
2. Let muffins rest for 30 minutes or until cool. Melt 8 oz of chocolate in a double broiler. Dip muffins into chocolate mixture. If you have leftover chocolate, redip the muffins for a thicker coat of chocolate. Let muffins rest at room temperature.