Dark Chocolate Banana Muffins
These Dark Chocolate Banana Muffins are lightened up, as they are made with bananas and Greek yogurt instead of oil.
Servings: 12 muffins
Ingredients
- 3-4 medium bananas
- 1/4 cup brown sugar
- 1 Tbsp vanilla extract
- 1/2 tsp cinnamon
- 3 Tbsp Greek Yogurt (plain or vanilla)
- 1 egg
- 1 1/2 cups flour
- 1/4 cup white sugar
- 1/4 cup dark chocolate cocoa powder, unsweetened may be substituted
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/8 tsp salt
- 1 cup mini chocolate chips
- 1 tsp sugar for each muffin, optional
Instructions
- Preheat the oven to 425 degrees. Spray a 12-cup muffin pan with cooking spray and set aside*.
- In a bowl, mash bananas with brown sugar, vanilla extract, and cinnamon. Allow the mixture to sit for about five minutes, giving it time for the flavors to meld with each other. Then, add in Greek yogurt and egg and mix together.
- In a separate bowl, sift together four, white sugar, cocoa powder, baking soda, baking powder, and salt. Add the wet ingredients into the dry ingredients and stir until combined.
- Add in chocolate chips and mix.
- Once combined, divide batter evenly between 12-muffin cups.
- If sprinkling sugar on top of the muffins, sprinkle 1 tsp of sugar over each muffin. This allows for a nice crunchy yet soft muffin top.
- Bake at 425 for five minutes (this gives the muffin a dome shape). Then, bake at 350 for an additional 12-13 minutes or until a cake tester comes out clean.
- Enjoy!
Notes
*Because there is no oil in these muffins, if you use muffin liners, the muffins will most likely stick to the liners.