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Ingredients

For the muffin batter:

1. Bananas – 3 medium

2. Eggs – 1 large

3. Brown sugar – 3/4 cup

4. Milk – 1/4 cup

5. Unsalted butter – 1/2 cup

6. All purpose flour – 2 cups

7. Baking powder – 2 1/4 tsp

8. Salt – 1 tsp

9. Cinnamon – 1/4 tsp

10. Semi sweet chocolate chips – 1 cup

For the buttercream frosting:

11. Unsalted butter – 3/4 cup

12. Icing sugar – 1/2 cup

13. Semi sweet chocolate chips – 1/2 cup

14. Cocoa powder – 1 tbsp

1. In a medium sized bowl, mash together three medium sized over ripe bananas. Add one large egg at room temperature and three-quarter cup of brown sugar to the mashed bananas and mix together with a spatula.

2. Add a quarter cup of milk at room temperature and half cup of melted unsalted butter to the mixture and mix the ingredients together with a spatula. You can melt the butter using a microwave oven at 20 second bursts.

3. In another large bowl, mix together your dry ingredients. Sift two cups of all purpose flour and add two and quarter tsp of baking powder. Add one tsp of salt and quarter tsp of ground cinnamon and whisk the ingredients together.

4. Whisk the wet mixture once again and add the dry mix to the wet mixture and blend together with a spatula. Add one cup of semi sweet chocolate chips to the batter and mix.

5. Preheat your oven to 350 F. Line a muffin tray with parchment baking cup liners and place two scoops of the batter in each cup. The batter should be enough to produce eighteen muffins. Bake at 350 F for 20 minutes.

6. While your muffins are baking, add three-fourth cup of unsalted butter at room temperature to a large bowl and mix using a mixer until it turns creamy. Add half a cup of sifted icing sugar and continue mixing until the sugar is well incorporated.

7. Melt half a cup of semi sweet chocolate chips using a microwave at 20 seconds interval twice or until the chocolate melts. You do not want to microwave them longer than 20 seconds at a time to avoid burning. Add the melted chocolate chips to the mixture and continue mixing. The end result should be a smooth chocolate colored cream.

8. I divided the buttercream into two portions to create blue and red colored frosting for the special occasion of Fourth of July. This step is optional. I used tasteless food coloring. Add as much color as needed to reach your desired shade. Then place the buttercream into a piping bag fitted with a star tip.

9. Once your muffins are out of the oven, let it cool down completely before decorating the top with the buttercream frosting in circular motions.