Moist chocolate banana muffins with chocolate chips throughout and a crisp oatmeal streusel topping.
1 1/2Tbspall purpose flour
2Tbspold fashioned oats
3/4Call purpose flour
6Tbspmashed ripe bananaroughly 1 banana
1/4CHershey's spreadschocolate, chocolate almond or chocolate hazelnut
1large egg yolk
1/2CHershey's chocolate chips
Preheat oven to 350°F. Prepare a muffin pan with 8 liners.
In a small bowl, combine streusel topping ingredients until only small pieces remain. Set aside.
In a large bowl, combine dry muffin ingredients. Add in mashed banana, milk, chocolate spread, egg yolk and vanilla extract. Stir well with a wire whisk until all ingredients are combined and no streaks remain. Stir in chocolate chips.
Fill each liner 3/4 full with a large cookie scoop. Top off with streusel topping.
Bake for 25-30 minutes or until top bounces back when gently pressed. Cool in pan until cool enough to handle, roughly 5 minutes. Transfer to a wire rack to cool completely. Store in an airtight container for up to several days.