I am excited to share this recipe for Banana Dark Chocolate Muffins. This recipe is a twist of my very popular banana bread recipe from 10 years ago, which is one of my top posts ever. What’s great about this recipe (besides the taste) is that all of the ingredients can be combined in one bowl, and no mixer is needed. I add nonfat Greek yogurt which adds moisture and increases the protein in the recipe.
These muffins are amazing, and my kids went wild over them. I almost wasn’t able to take a picture of them before they ate them all. Substitute semisweet or milk chocolate chips for the dark chocolate chips if you like (I personally like dark chocolate) Enjoy these muffins for a wonderful breakfast treat, afternoon snack, lunch, or dinnertime dessert during quarantine or any time.
Banana-Dark Chocolate Chip Muffins
2 cups all-purpose flour
1 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup butter, melted
2 large eggs
11/2 cups mashed ripe banana (about 3 bananas)
1 (6-ounce) container nonfat Greek yogurt (I used Fage)
1 teaspoon vanilla extract
3/4 cup dark chocolate chips
1. Preheat oven to 350°F.
2. Combine flour, sugar, baking soda, salt, butter, eggs, bananas, yogurt and vanilla in a large bowl, mixing well. Fold in chocolate chips gently. Pour batter into muffins pan coated with cooking spray. Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.