Chocolate Chocolate Chip Muffins
Chocolate Chocolate Chip Banana Muffins
Yield: 1 dozen
Prep time: 10 MinCook time: 18 MinTotal time: 28 Min
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup semisweet mini chocolate chips
- 2 very ripe bananas, mashed
- 1/2 cup plain Greek yogurt or sour cream
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Line a 12-count standard muffin pan with cupcake liners. Preheat the oven to a 350F
- In a large bowl, mash the bananas with a fork or potato masher until chunky applesauce consistency. Scrape mashed bananas to one side of the bowl.
- On the other side of the same bowl add plain Greek yogurt and baking soda. Stir yogurt and baking soda and give 1-2 mins to activate the soda.
- To the bowl with wet ingredients add salt, oil, sugar, egg and vanilla extract. Whisk the wet ingredients until just combined.
- In a medium bowl, sift, combine and whisk flour, cocoa powder and mini chocolate chips.
- Combine dry and wet ingredients and stir with a spatula just until combined. Do not overmix as this will lead to dense muffins.
- Spoon muffin batter equally into muffin pan, filling cups 3/4 to the top. Bake at 350F for 18-20 minutes, or until toothpick inserted into the center comes out clean.
- Allow muffins to cool in muffin pan for few minutes and then transfer onto a cooling rack. Store at room temperature (covered) for 3 days, or refrigerate for up to 1 week.
