Chocolate Greek Yogurt Banana Muffins
Be sure to use ripe bananas or the muffins will taste like more chocolate, than banana and chocolate.
Ingredients
- 1 c. (2 medium) bananas, very ripe
- 3/4 c. plain low-fat Greek yogurt
- 1 large egg
- 1/4 c. canola oil
- 1/4 c. milk
- 1 t. vanilla
- 2/3 c. white sugar
- 1 Tbls. light brown sugar, packed
- 2 Tbls. natural unsweetened cocoa powder
- 1/2 t. sea salt
- 1-1/4 t. baking soda
- 1-2/3 c. unbleached all-purpose white flour, spooned and leveled
- 1/4 c. chocolate chips (I like dark), optional
Instructions
Lightly grease a 12-cup muffin tin or line with paper liners. Set aside.
In a large mixing bowl, use the back of a fork to mash the banana until only very small lumps remain. Add the yogurt and the egg; and use the fork to whisk the mixture together until completely combined.
Add oil, milk, and vanilla; stir to combine.
Add the white and brown sugars and stir again.
Using a spatula, stir in the cocoa powder, scraping down the sides of the bowl as necessary. Mix until the cocoa is completely incorporated.
Stir in the salt and baking soda, then gently fold in the flour, until just combined.
Divide the batter among 12 paper-lined muffin cups, about 3/4 full (a large cookie scoop works best for this).
Top with chocolate chips, if using.
Bake at 375 degrees for 16-19 minutes, rotating once, until the muffin tops are gently domed, look set, and a cake-tester inserted into the center of the muffins comes out clean.
Remove from the oven and let cool in the muffin tin for 5-10 minutes, before removing and cooling completely on a baking rack.
Serve warm or at room-temperature,