Chocolate Banana Muffins

It seems like we always have a few overly ripe bananas sitting on our counter. I’m constantly tossing them in the freezer to use in bread or cookies, but today I wanted to see if I could find another use for them. I looked on Pinterest and came across this Good Life Eats recipe. Since I didn’t have Greek yogurt or whole wheat flour on hand, I adjusted the recipe accordingly. 

Chocolate Banana Muffins

Ingredients
1 c. + 2½ tbsp. all-purpose flour
⅓ c. sugar
⅓ c. cocoa powder
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 egg
¾ c. banana, mashed
⅓ c. plain yogurt or sour cream
4 tbsp. butter, melted
½ tsp. vanilla
¼ c. chocolate chips or chunks (optional)
DIRECTIONS:
1. Preheat oven to 375 degrees. Line a standard size muffin tin with 12 cups.
2. In a medium sized bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer, combine the banana puree, yogurt (or sour cream), egg, and vanilla. Beat on low until combined. Add the melted/cooled butter, mix on low for 10 seconds.
4. With mixing speed on low, slowly incorporate the dry ingredients into the wet mixture. Do not overmix. Remove bowl from stand and fold in chocolate chips (if desired).
5. Using a cookie scoop, fill each muffin tin ¾ of the way full. Place in oven and bake for 18-24 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove from oven and allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Adapted from Good Life Eats, Triple Chocolate Banana Bread Muffins | Makes approximately 12 muffins