The riper the bananas, the better! These muffins are delicious and just sweet enough on their own - but feel free to sprinkle with sparkling sanding sugar before baking if you want a little extra dazzle and a nice sugary crust on top.
And as wonderful as these muffins are warm from the oven, they are one of those rare muffins that actually have more moist flavor after a day, so they are perfect to make in advance when you are trying to save last-minute prep and baking time.
If you don't want to double-down on the chocolate (WHAT!), you can leave the cocoa powder out, and you will have a much simpler banana muffin studded with mini-chocolate chips.
With a cup and a half of mashed bananas in each batch, these are just loaded with banana flavor and a wonderful moist texture.
Store these in an airtight container - they will stay fresh for up to three days (promise), but I'd be shocked if they last that long - these are some seriously GOOD muffins! And on a hot day, these may be a better treat than cupcakes - much easier to serve, and just as sweet.
But call me crazy - these are also fabulous frosted with a creamy, homemade buttercream frosting and sprinkled with mini-chocolate chips. FANCY!
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