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Double Chocolate Banana Muffins

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Snack
Cuisine American

Equipment

  • 1 standard muffin tin

Ingredients
  

  • 1 1/4 cups white whole wheat flour or 1 1/2 cups all purpose or gluten-free blend
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup mashed banana (2 to 3 medium very brown bananas)
  • 2 large eggs
  • 1/3 cup neutral oil (avocado, vegetable, or melted coconut)
  • 1/3 cup maple syrup
  • 1/2 cup plain Greek yogurt I use whole milk but any plain yogurt will work
  • 1 tsp vanilla extract
  • 3/4 cup chocolate chips, divided

Instructions
 

  • Heat the oven to 350 degrees F. Place paper liners in a standard muffin tin or grease the tin with oil spray.
  • In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt, breaking up any clumps of cocoa powder.
  • In a large bowl, whisk the mashed banana, eggs, oil, maple syrup, yogurt, and vanilla.
  • Add the dry ingredients and 1/2 cup of the chocolate chips to the we ingredients and mix until just combined.
  • Fill each muffin cup all the way to the top then place a few additional chocolate chips on top of each muffin.
  • Bake until the center of each muffin no longer looks wet or a cake tester inserted into the center of a muffin comes out with a few moist crumbs, 15 to 20 minutes.
  • Allow muffins to cool then enjoy. Store muffins in an air tight container at room temp for 1 day then in the fridge for 4 days. Muffins can be individually wrapped and frozen for a month.
Keyword banana muffins, chocolate chip, healthy muffins