Ingredients

The following ingredients have 4 Servings
  • 1 cup (125g) white whole wheat flour ((or plain white flour))
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 4 tablespoons (29g) Dutch-process cocoa powder (Note 1)
  • 1/3 cup (55g) miniature dark chocolate chips (Note 2)
  • 1/2 cup (95g) dark chocolate chips
  • 1 large egg
  • 1/2 cup (116g) Greek yogurt (vanilla or plain Note 3)
  • 1/4 cup (49g) melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 cup (120g) light brown sugar, (lightly packed)
  • 1 cup (230g) bananas (extremely ripe (2-3 bananas))

Instruction

  • PREP: Preheat the oven to 350 degrees F (176 degrees C). Generously coat a standard-sized muffin tin with cooking spray and then dust the cavities with cocoa powder. These muffins stick to muffin liners so I do not recommend using them. Melt coconut oil, measure, and set aside to cool.
  • DRY INGREDIENTS: Remove 1 tablespoon of the 1 cup of flour. In a small bowl, toss together the remaining flour (after removing 1 tablespoon), cornstarch, baking soda, salt, cocoa powder, and both types of chocolate chips. Stir.
  • MASH BANANAS: Make sure your bananas are at their very ripest. Remove skin and mash with a fork until the consistency of a thick applesauce. Measure to ensure you have 1 full leveled cup of banana.
  • WET INGREDIENTS: In another bowl, briskly whisk together the egg and Greek yogurt. Stir in the melted coconut oil (oil should not be hot; let it cool to room temperature before adding), vanilla extract, brown sugar, and the extremely ripe mashed bananas. Briskly mix until completely smooth.
  • COMBINE WET AND DRY: Combine wet and dry ingredients and mix until JUST combined. Over-mixing results in denser muffins.
  • BAKE: Separate the batter evenly among the prepared pan into the 12 cavities. Bake for 18-23 minutes or until a toothpick comes out clean or with a few moist (not wet) crumbs when inserted into the center of a muffin.
  • LET COOL: Allow to cool for 10-15 minutes and then remove from the muffin tin. (Use a table knife to cut around the edges and help gently coax them out! If they are falling apart being pulled out, let them stand another 5 minutes before removing.) Remove to a wire cooling rack so they can finish cooling. Enjoy!
  • STORAGE: Store in an airtight container in the fridge up to 3 days. When ready to serve, microwave for 15-20 seconds. Spread with peanut butter if desired!