These muffins are so moist and delicious you won’t be able to eat just one! They’re low in fat and so easy to make, they even satisfy that chocolate craving you may have from time to time. They won’t last long❤
1 cup flour minus 1 tablespoon
1 tablespoon cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup miniature dark chocolate chips
1/2 cup dark chocolate chips
4 tablespoons cocoa powder
1 large egg
1/2 cup vanilla Greek yogurt
1/4 cup (melted and cool) coconut oil
1 teaspoon vanilla extract
1/2 cup of coconut sugar or light brown sugar, packed lightly
1 cup ripe bananas (2 to 3 bananas)
Generously coat a 12 cavity muffin tin with cooking spray and then dust the bottom of each muffin space with cocoa powder….Do not use paper liners for these Muffins they are too moist and will stick to them.
Remove the 1 tablespoon out of the 1 cup of flour and toss together the remaining flour with the cornstarch, baking soda, salt, cocoa powder, and both types of chocolate chips. Stir!
Make sure your bananas are at their very ripest and mash them extremely well.
In another bowl, briskly whisk together the egg and Greek yogurt. Stir in the melted coconut oil (use cooled oil, making sure you have measured the amt. of oil in it’s melted state),vanilla extract, brown sugar, and the mashed bananas.
Combine wet and dry ingredients together and mix until just combined. Don’t overmix!
Separate the batter evenly into the 12 muffin spaces and Bake for 20 mins. or until a toothpick comes out clean in a 350 degree preheated oven.
Allow Muffins to cool mostly in tin and then remove, running bread knife around edge to help loosen if needed.
Store in an airtight container in or out of fridge…when ready to enjoy a muffin try microwaving it for 15 seconds to help warm❤Yummy!!!