Double Chocolate Banana Muffins

My son always asks for bananas when I am forced to go grocery shopping with my children, and it's really hard to deny your children fruits and vegetables if they ask for them...even when I know they will not get eaten. Unless I buy one, which I never do, because lets face it - having bananas sitting around going bad is an excuse to make stuff like this. Or this!

Y'all...these are good! As I've mentioned every time I post something with bananas, I don't even like bananas, but these were really good. They had a good texture, they rose well, they were nice and chocolate-y, with only a hint of banana flavor (of course, I didn't use the full amount of banana called for....I subbed in some Greek yogurt to make up the difference.) All THREE of my kids liked them, which almost NEVER happens..but admittedly happens much more frequently when chocolate is involved! 

Double Chocolate Banana Muffins

(Yields 12 standard muffins)

1 1/2 cups mashed banana*

1/3 cup oil (I used this Mediterranean Blend)

1 egg

3/4 cup sugar*

1 1/2 cups flour

1/4 cup unsweetened cocoa

1 teaspoon baking soda

1/4 teaspoon baking powder

1 cup mini chocolate chips

Raw sugar for tops (optional)

*If you do not have the full amount of banana, you can sub in applesauce, yogurt, pumpkin...pretty much any pureed fruit or mild flavored veggie to make up the difference. I used Greek yogurt.)
*The original recipe called for one cup of sugar. I reduced it since my bananas were very ripe and therefore very sweet.

• Preheat oven to 350 degrees F. Spray a muffin pan with non stick cooking spray or line with cupcake liners.
• In a large mixing bowl, combine mashed bananas (and yogurt in my case), oil, and egg. 
• In a separate bowl, whisk together sugar, flour, cocoa, baking soda, and baking powder. 
• Add the flour mixture to the banana mixture, stir until just combined. Fold in chocolate chips, reserving a few extra for the tops if desired. (This just makes them look pretty!)
• Fill prepared muffin cups approximately 3/4 full. Sprinkle the tops with raw sugar and remaining mini chocolate chips if desired. 
• Bake for 20 to 25 minutes or until done. (Can check centers with toothpick if unsure...should come out clean, unless you hit a melty chocolate chip!)

Recipe Source: Chef in Training

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