Ingredients

The following ingredients have 4 Servings
  • 3/4 cup all-purpose flour
  • 1/2 cup white whole wheat flour ((or more all-purpose))
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 oz dry instant chocolate pudding mix ((about 2 tbsp))
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 2 medium overripe bananas ((about 7-7.5 oz total))
  • 1/2 cup canola oil (or vegetable)
  • 3/4 tsp vanilla extract
  • 1/2 cup mini chocolate chips

Instruction

  • Preheat oven to 375°F. Grease a muffin pan and set aside.
  • Whisk together flour(s), sugar, unsweetened cocoa powder, dry pudding mix, baking soda, and salt in a large mixing bowl.
  • Beat eggs in a separate bowl. Add bananas, oil, and vanilla extract to bowl with the eggs and mix until pretty smooth and creamy. You may still have small chunks of banana remaining.
  • Pour wet ingredients into the bowl with the dry and stir until just combined.
  • Fold in chocolate chips.
  • Divide batter evenly between the twelve muffin cups, filling each between two-thirds and three-quarters of the way full.
  • Bake for 16-18 minutes, or until the tops spring back when lightly pressed and a toothpick inserted into the center of the highest part comes out clean or with just a few crumbs clinging to it. Let muffins cool in the muffin pan for 5 minutes, then remove to cool completely on a wire rack.