2tablespoonsdark muscovado sugaror substitute with dark brown sugar
1tablespoonunbleached all-purpose flour
1/4teaspooncinnamon
1tablespoonbutter
FOR THE MUFFINS:
1/2cupunbleached all-purpose flour
1/4cupwhole wheat flour
1/2teaspoonbaking soda
1/2teaspoonbaking powder
1/4teaspoonkosher salt
2bananas
1/4cuporganic cane sugar
2tablespoonscoconut oilmelted and cooled, plus more for coating the muffin pan
1large egg
3/4teaspoonpure vanilla extract
2ouncessemi-sweet chocolatebar chopped small
Instructions
Preheat your oven to 350 degrees and lightly brush the muffin tin with coconut oil.
In a small bowl combine the streusel ingredients and mix with a fork until crumbly. Set aside.
In a large bowl add the bananas, sugar, egg, coconut oil, vanilla. Whisk to combine and add in the chopped chocolate.
In a medium bowl combine the flours, soda, baking powder and salt and add it to the wet ingredients. Using a rubber spatula, fold the dry ingredients into the wet until incorporated. Do not over mix.
Divide the muffin batter into the 24 mini muffin spots (about a tablespoon in each) and sprinkle with a teaspoon of the streusel topping.
Bake for 10-12 minutes, rotating halfway through baking. Let the mini muffins cool in the pan for 5 minutes before removing and transferring them to a wire rack to finish cooling.