Ingredients
½cupgranulated sugar
2largeeggs
6tbspcoconut oil,melted, or canola/vegetable oil
1cupripe banana,(2 bananas) mashed
1tsppure vanilla extract
½tspsalt
½tspground cinnamon
1tspBaking Soda
½tspbaking powder
1½cupswhole wheat flour,or all-purpose flour, spoon & leveled
½cupsemi-sweet chocolate chips
2tsplight corn syrup
2tbspunsalted butter
2tspwater
Rainbow sprinkles
Preparation
Preheat oven to 425 degrees F.
Line 12-count muffin tin with 10 to 11 cupcake liners and set aside.
Whisk 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, making sure not to 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 425 degrees F.
Lower temperature dial down to 350 degrees F.
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.
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.
