Ingredients
Scale
- 3 large overripe bananas, mashed
- 1/2 cup plain Greek yogurt
- 1/3 cup pure maple syrup or honey
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups whole wheat pastry flour (or all-purpose flour)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips (plus extra for topping)
- 1/2 cup fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease them lightly with non-stick cooking spray. In a large mixing bowl, peel and mash the bananas until they reach a smooth consistency with very few lumps. Whisk in the Greek yogurt, maple syrup, egg, and vanilla extract until the wet mixture is well combined and creamy.
- In a separate medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Gradually fold the dry ingredients into the wet banana mixture using a rubber spatula. Stir just until combined; do not overmix, as this makes the muffins tough. Gently fold in the chocolate chips and the fresh blueberries. Divide the batter evenly among the 12 muffin cups, filling them nearly to the top for that bakery-style dome. Place the tin in the center rack of the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffin tin from the oven and let it sit on a wire rack for 5 minutes. Carefully lift the muffins out of the tin and place them directly on the wire rack to finish cooling. Serve them warm to experience the gooey melted chocolate and softened blueberries. If you want a true bakery presentation, dust them lightly with a tiny bit of extra cocoa powder or serve them alongside a dollop of almond butter.
- Cook Time: 35 minutes