Alright, fine. It was still mostly about the chocolate. You see all these chocolate chips? I wasn’t messing around. They’re moist, flavorful, and decadent enough that eating two makes me feel a little guilty. But I’m okay with it, so you should be, too.
- 2 bananas
- 1 egg
- 1 1/4 teaspoons vanilla extract
- 1/2 cup canola oil
- 1/3 cup milk
- 2/3 cup sugar
- 1 1/2 tablespoons dark brown sugar
- 2 tablespoons Dutch-processed cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups whole wheat flour
- 1 cup miniature chocolate chips
- Preheat oven to 375° F. Line muffin pan with 12 paper cups and set aside.
- In a large bowl, mash banana as much as possible – it will still be a little lumpy.
- Add egg, vanilla, oil and milk and mix with a whisk until well combined. Add sugar and brown sugar and mix until well combined again.
- Stir in cocoa powder, baking soda and salt and mix until completely combined. Add flour and stir gently until combined.
- Pour batter into muffin cups about 3/4 full. Sprinkle the top of each with the mini chocolate chips (the more the merrier). Bake for 15 minutes until the tops of the muffins are set and a toothpick inserted into the center comes out clean. You want them to be moist and not dried out, so don’t let them bake too long!
- Let muffins cool in tin for a few minutes, then remove and let cool completely on a baking rack. If served warm, try it with a little honey butter – it’s to die for. Enjoy!