Banana muffins just went from good to great with this chocolate-packed recipe!
The muffins are really, really good. As in you must make them and taste for yourself. Packed with miniature chocolate chips and a hefty serving of Dutch process cocoa, these muffins will satisfy any chocolate lover. Even with all this chocolate decadence, the banana flavor holds its own, making this your new go-to recipe.
Equipment: dry and wet measuring cups; measuring spoons; whisk; fork; small and large mixing bowls; rubber spatula; muffin tins; paper muffins liners; cooling rack
Ingredients: 1½ cups all-purpose flour
½ cup Dutch process cocoa powder
¾ cup light brown sugar
1 tablespoon baking powder
½ teaspoon kosher salt 1, 10-ounce bag miniature chocolate chips 1 large egg
2 large overripe bananas, mashed 1 teaspoon vanilla extract ¼ cup vegetable oil
1 cup plain yogurt
1. Preheat the oven to 400°F. Line the muffins tins with paper liners. Set aside.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt. Set aside.
3. In a smaller bowl, combine the egg, banana, vanilla, vegetable oil, and yogurt. Pour the wet ingredients into the dry ingredients, and mix until just combined. Stir in the chocolate chips.
ILOC tip: mash the banana flesh with a fork against the side of the interior of a bowl before combining with the egg, oil, yogurt, etc. It's all about technique, not torture!
4. Divide the batter evenly in ¼ cups using a scoop or measuring cup, filling the paper liners below the top. Bake for 15 minutes, or until a toothpick inserted into a muffin comes out with a few moist crumbs, almost clean.
5. Let the muffins cool for a few minutes in the tins, then remove them from the pans and transfer them to a wire rack to cool.
Store in an airtight container at room temperature for up to one week, or freeze for up to 3 months.
Makes 18 muffins.