Whole Wheat Double Chocolate Banana Muffins

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• 1 and 1 cups (195g) whole wheat flour
• 1 cup (28g) unsweetened natural cocoa powder
• 1 tsp baking soda
• 1 tsp salt
• 3 medium-to-large ripe bananas (about 1 and 1 cups mashed)
• 1 cup (80ml) honey or pure maple syrup
• 1 large egg, at room temperature
• 1 cup (60ml) melted coconut oil or vegetable oil
• 1 cup (60g) plain Greek yogurt
• 1 tsp pure vanilla extract
• 3 cup (135g) semi-sweet chocolate chips, plus more for topping

Directions

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1. 1 Preheat oven to 350°F (177°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
2. 2 Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
3. 3 In a medium bowl, mash the bananas until smooth. Whisk in the honey (or maple syrup), egg, melted coconut oil, Greek yogurt, and vanilla extract until combined.
4. 4 Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula or wooden spoon until just combined. Do not overmix.
5. 5 Fold in the chocolate chips.
6. 6 Spoon the batter into the prepared muffin pan, filling each cup all the way to the top. Top each with a few extra chocolate chips if desired.
7. 7 Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean with just a few moist crumbs. No wet batter.
8. 8 Allow muffins to cool for 5 minutes in the pan before transferring to a wire rack to continue cooling.