Delight in these moist, chocolatey banana muffins that are perfect for breakfast or a snack. Made with ripe bananas and mini chocolate chips, they’re easy to prepare and irresistibly tasty.
Ingredients
Wet ingredients
2largebananas, very ripe(about 1 cup mashed)
0.5cupplain Greek yogurt or sour cream
1teaspoonbaking soda
0.25teaspoonfine salt
0.25cupgrapeseed or vegetable oil
0.5cupgranulated sugar
1largeegg
1teaspoonvanilla extract
Dry ingredients
1cupall-purpose flour
0.5cupunsweetened cocoa powder
0.75cupmini chocolate chips(semisweet)
Instructions
Line a muffin pan with cupcake liners and preheat oven to 350°F (175°C).
In a large bowl, mash bananas until chunky applesauce consistency. Add yogurt and baking soda, stir to activate.
Add salt, oil, sugar, egg, and vanilla to wet ingredients. Whisk until just combined.
In a separate bowl, sift together flour, cocoa powder, and chocolate chips. Fold dry ingredients into wet until just combined.
Spoon batter into muffin cups, filling 3/4 full. Bake for 18-20 minutes until a toothpick comes out clean. Cool before serving.
Notes
Store muffins at room temperature for up to 3 days or refrigerate for up to 1 week for best freshness.