Dark Chocolate Banana Bread Muffins
by Mercedes Sandoval
for 12 muffins
½ cup (142 g) greek yogurt
½ cup (118 mL) milk, we used almond milk
½ cup (110 g) maple syrup
1 teaspoon vanilla
1 cup (115 g) whole wheat flour
½ cup (50 g) dark cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup (87 g) dark chocolate chips
Preheat oven to 350˚F (180˚C).
Mash bananas in a large bowl. Add eggs and combine thoroughly. Then mix together remaining wet ingredients: Greek yogurt, milk, maple syrup, and vanilla.
Next, add in dry ingredients and mix until fully incorporated. Fold chocolate chips into the mixture.
Pour mixture into a greased muffin tin, filling each up about ⅔ full.
Bake for 30-35 minutes, or until a toothpick comes out clean from the center of the muffin. Allow to cool for 10 minutes.
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