Double Dark Chocolate Banana Muffins

We seem to always have ripe bananas on our counter and I actually don’t mind because it gives me an excuse to use them in baked goods such as these double dark chocolate banana muffins!

When we were growing up, my mom would always make banana bread.

It’s one of those smells that bring you back to childhood.

My dad’s favorite bread is banana bread and if I know I’ll be seeing my parents when I’m baking up something with ripe bananas, I’ll almost always bake my dad his favorite banana bread.

However, this time, when I had ripe bananas, I was really craving dark chocolate and banana combined.

There is something about chocolate and bananas that really gets me drooling.

Ingredients

3 ripe bananas, mashed

4 tablespoons maple syrup

1 teaspoon vanilla extract

1 large

egg, room temperature

1/4 cup coconut oil, melted

1/2 cup plain greek yogurt, room temperature

1 cup whole wheat flour

1 1/4 teaspoon baking soda

1/2 cup dark cocoa powder, sifted

1/2 teaspoon kosher salt

2/3 cup dark chocolate chips, more for topping

Instructions

Preheat oven to 425 degrees Fahrenheit. Line a muffin pan with muffin liners and lightly spray them with cooking spray. Set aside.

In a large bowl, mix together bananas, maple syrup, vanilla extract, egg, coconut oil, and greek yogurt. Set aside.

In a medium bowl whisk together flour, baking soda, cocoa powder, and salt.

Carefully pour in the dry ingredients into the wet ingredients and mix until just incorporated and no flour is left at the bottom.

Fold in the chocolate chips.

Using a large cookie scoop (or ice cream scoop), fill the muffin cups 3/4 full and add additional chocolate chips on top, if desired. Repeat until all the batter is used up. You may get more than a dozen, that's okay.

Bake for 5 minutes at 425 degrees Fahrenheit then turn down the oven to 375 degrees Fahrenheit and finish baking for 12 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

Remove from oven and let cool in the muffin pan for 5 minutes before transferring to a wire rack to cool completely.

Store in an airtight container for up to 5 days.

Recipe Notes

Baking at a high temperature initially gives your muffins a "lift" and that glorious bakeshop muffin top. It essentially gives the baking powder and ingredients a boost of heat in the beginning.

RECIPE ADAPTED FROM https://www.tablefortwoblog.com/