Fudgy Banana Muffins

I used to love to eat bananas as a kid and my sister used to hate them. At some point in our lives, we switched places. I don't feel like eating them plain at all now, although I did recently start experimenting with banana ice cream. The flavor is strong for my taste but people seem to love it so much, I'm willing to try a few variations before I give up completely.

When you have ripe bananas, you can toss them into your next smoothie, or you can make a sweet dessert. Baked goods made with bananas are a great compromise. The fruit's moisture means you don't need oil or butter, and its natural sweetness means you can reduce the sugar. The double dose of cocoa powder and chocolate chips creates a fudgy texture with a strong banana flavor.

It's a great way to use up ripe fruit and enjoy a chocolaty dessert without breaking any crazy diets.

 

Banana Muffins

Adapted from a recipe at Our Best Bites

Makes one dozen

3 large, extra-ripe bananas
2/3 cup sugar
1/3 cup Greek yogurt
1 egg
1 tsp. vanilla extract
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 tsp. baking soda
1 tsp. baking powder
1/3 cup mini chocolate chips, plus more for sprinkling
½ tsp. kosher salt
¼ cup chopped pecans or other nuts

Preheat the oven to 375 degrees. Line a 12-cup muffin pan with cupcake liners.
In a large mixing bowl, smash the bananas. Stir in the sugar, yogurt, egg and vanilla extract until combined.
Sift the flour, cocoa powder, baking soda, baking powder and salt into the wet ingredients. Use a rubber spatula to gently fold in the dry ingredients until combined, then add the chocolate chips and pecans.
Fill the cupcake liners evenly with the batter. Sprinkle the tops with the remaining chocolate chips and bake 15 minutes, until a toothpick inserted into the center of a cupcake comes out with a few moist crumbs attached.
Let cool a few minutes. Serve warm or at room temperature.

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