Somehow “muffin” sounds healthier than cupcake, no? Of course, if you need it more decadent, apply frosting liberally and call it a cupcake!
Bonus? These are sweetened with maple syrup, and have lots of banana hidden in them.
Double Chocolate Banana Bread Muffins
- 3 ripe bananas
- 2 large eggs
- 1 6-ounce cup plain yogurt
- ½ cup milk
- ½ cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking soda
- ½ tsp fine sea salt
- ½ cup mini chocolate chips
Preheat oven to 350°, line a 12 count muffin tin with premium liners. Line 6 more in a second tin, or liberally spray a 6 count donut pan.
Mash bananas, add to a large mixing bowl. Add in eggs, beat well.
Whisk together yogurt, milk, maple syrup, and vanilla. Add to egg mixture.
Add in dry ingredients, mix until blended.
Fold in chocolate chips.
Divide between muffin cups evenly. (I used a ¼ cup measuring cup.)
Bake for 30 to 35 minutes, or until a toothpick comes out clean from the center.
Let rest for 10 minutes in pan, then transfer to cooling rack.
Makes 18 muffins.