Ingredients

The following ingredients have 12 Servings
  • 2 medium bananas (about 1 cup, over-ripe)
  • 1 teaspoon vanilla
  • 1 large egg
  • 1/2 cup canola oil
  • 1/3 cup + 1 tablespoon 2% milk
  • 2/3 cup sugar
  • 1 tablespoon packed light brown sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon sea salt
  • 1-1/8 teaspoon baking soda
  • 1-2/3 cups all-purpose flour
  • 1/4 cup semi-sweet chocolate chips

Instruction

  • Preheat the oven to 425 degrees.
  • Add bananas to a large mixing bowl and mash with a fork. Stir in vanilla and egg until completely combined.
  • Next, stir in the canola oil and milk. Add the brown sugar and white sugar and stir well.
  • To the bowl, add the salt, baking soda, all-purpose flour, and cocoa powder. Gently fold the dry ingredients into the wet mixture until combined — do not over mix at this point.
  • Divide the batter among 12 paper-lined muffin cups. Sprinkle the chocolate chips on top and bake for 5 minutes at 425 degrees.
  • Reduce the oven temperature to 375 degrees (without opening the oven door) and continue baking for another 8 to 10 minutes, or until a pick inserted into the center of the muffins comes out clean.
  • Let cool in the muffin tin for 5 minutes before removing to a wire rack to cool completely.