Chocolate Glazed Banana Bread Muffins

Yield: 11-12 muffins

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Muffins

 * 1/2 cup granulated sugar
 * 2 large eggs
 * 6 Tablespoons coconut oil, melted  (or canola/vegetable oil)
 * 1 cup mashed ripe banana  (2 bananas)
 * 1 teaspoon vanilla extract
 * 1/2 teaspoon salt
 * 1/2 teaspoon ground cinnamon
 * 1 teaspoon baking soda
 * 1/2 teaspoon baking powder
 * 1 and 1/2 cup whole wheat flour  (or white-whole wheat or all-purpose flour)

Easy Chocolate Glaze

 * 1/2 cup semi-sweet chocolate chips
 * 2 teaspoons light corn syrup
 * 2 Tablespoons unsalted butter
 * 2 teaspoons water
 * rainbow sprinkles

Directions:
Enjoy!!
 * 1) Preheat oven to 425F degrees. Line 12-count muffin tin with 10-11 cupcake liners and set aside.
 * 2) Make the muffin batter by whisking together the egg and sugar for about 4 minutes until light in color. Stir in the oil, banana, and vanilla extract.
 * 3) 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 (do not 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.
 * 4) Bake muffins for 5 minutes at 425F degrees. Lower temperature dial down to 350F degrees and 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.
 * 5) To make the glaze, 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. Store muffins in an airtight container at room temperature for up to 5 days.