My son always asks for bananas when I am forced to go grocery shopping with my children, and it’s really hard to deny your children fruits and vegetables if they ask for them…even when I know they will not get eaten. Unless I buy one, which I never do, because lets face it – having bananas sitting around going bad is an excuse to make stuff like these muffins. Or this!
*If you do not have the full amount of banana, you can sub in applesauce, yogurt, pumpkin…pretty much any pureed fruit or mild flavored veggie to make up the difference. I used Greek yogurt.)
*The original recipe called for one cup of sugar. I reduced it since my bananas were very ripe and therefore very sweet.
- Preheat oven to 350 degrees F. Spray a muffin pan with non stick cooking spray or line with cupcake liners.
- In a large mixing bowl, combine mashed bananas (and yogurt in my case), oil, and egg.
- In a separate bowl, whisk together sugar, flour, cocoa, baking soda, and baking powder.
- Add the flour mixture to the banana mixture, stir until just combined. Fold in chocolate chips, reserving a few extra for the tops if desired. (This just makes them look pretty!)
- Fill prepared muffin cups approximately 3/4 full. Sprinkle the tops with raw sugar and remaining mini chocolate chips if desired.
- Bake for 20 to 25 minutes or until done. (Can check centers with toothpick if unsure…should come out clean, unless you hit a melty chocolate chip!)