Banana Split Muffins are a fruity, sweet, on-the-go breakfast that remind you of your favorite classic ice cream treat!
Yields: 12 muffins
2 cups flour
1/2 cup sugar
1 tbsp baking powder
1 tsp salt
1/4 cup oil
1 1/2 cups heavy cream
1 cup chopped strawberries
1 cup chopped bananas
3/4 cup chocolate chips
sprinkles, for topping
for the drizzle
3 to 4 tbsp heavy cream
1/2 cup powdered sugar, sifted
Preheat oven to 350 degrees and line one cupcake pan with paper liners.
In a medium bowl combine flour, sugar, baking powder, and salt until well mixed.
In a separate, larger bowl, whisk egg, oil, and heavy cream until well combined.
Pour wet ingredient mixture over dry ingredient mixture and stir with a large wooden spoon until a few streaks of flour remain. Fold in strawberries, bananas, and chocolate chips.
Fill muffin liners 3/4 way full with muffin mix, top with a few additional chocolate chips if desired, and bake at 350 degrees for 20-25 minutes for jumbo muffins of 13-15 minutes for standard, or until a toothpick inserted in the center comes out clean.
Let cool in pan for a few minutes before carefully removing and placing on a wire rack to cool completely.
For the drizzle
Add powdered sugar to a small bowl and add cream, one tbsp at a time, whisking until a thick glaze forms.
Drizzle over tops of cooled muffins. Top with sprinkles.