I won't bore you with some long story about why or how I came across this delicious recipe. The bottom line is, sometimes I buy bananas and forget to eat them so before they go completely bad I throw them in the freezer and sometimes I get a craving for something chocolate. Put those two things together and you get the perfect scenario for making some double chocolate banana bread. Here is my go to recipe for super delicious and moist (sorry not sorry) muffins that are perfect for a grab and go breakfast.
Preheat the oven to 425 degrees and either use some nonstick spray on your muffin tins or line them with some muffin tin cup liners ( I use reusable silicone ones! LOVE THEM).
Next, whisk together the dry ingredients which includes:
1 1/3 cup of flour
2/3 cup of cocoa powder
1 TBSP of baking powder
1 TSP of baking soda
1/4 TSP of salt
Once those are mixed start on your wet ingredients:
1 cup of peeled and mashed bananas
2 large eggs
1/3 cup of oil
2 TSP of vanilla extract
1/2 cup of sugar
1/2 cup of light brown sugar
2 TBSP of plain greek yogurt
To start, mix together the banana and sugar until smooth. Next, add in the eggs one at a time and beat on medium/high while pouring in the oil. To finish with the wet ingredients add in the vanilla ad greek yogurt and beat on high to make sure the egg and yogurt are fully integrated into the batter. Once your wet ingredients are completely mixed, put your mixer on low and slowly add in the dry ingredient mixture. After everything is mixed, add in a cup of chocolate chips (I always use the large Ghirardelli chips) and instead of using your mixer, which might break up the chips, use a spatula to gently fold them in.
Fill each muffin cup with 1/3 cup of batter and place in the over for 5 minute. Then turn your oven down to 350 degrees and bake for another 8 to 10 minutes.
REMEMBER: baked gods continue you bake even after you take them out of the oven while they cool down, so I always take my pastries out right before they are done!
The last step: ENJOY!
XO, SONNY