Yield: 24 minis plus 4 large ones
- 1 cup plain white flour minus 1 tablespoon of it, sifted
- 1 tablespoon cornstarch, sifted
- 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 plain Greek yogurt
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar lightly packed
- 1 cup extremely ripe bananas (2-3 bananas)
Method (use only hand mixing with whisk and wooden spoon!):
- Preheat the oven to 175°c.
- Generously coat a muffin paper liners with cooking oil and then dust the cavities with cocoa powder.
- In a small bowl, toss together the dry ingredients I.e. remaining flour (after removing 1 tablespoon from the 1 cup), cornstarch, baking soda, salt, cocoa powder, and both types of chocolate chips. Stir.
- Make sure your bananas are at their very ripest (black skins are best; see post to speed up the ripening process if not all the way ripe.) Remove the skins and mash the bananas extremely well.
- In another bowl, briskly whisk the egg. Add Greek yogurt and whisk some more. Stir in the melted butter (slightly cooled, but measure in it’s melted state),vanilla extract, brown sugar, and the extremely ripe mashed bananas.
- Combine wet and dry ingredients and mix until JUST combined. Over-mixing results in denser muffins.
- Scoop batter into the liners.
- Bake for 18 minutes (for the minis) and 22 minutes for the larges or until a toothpick comes out clean when inserted into the center of a muffin.
- Allow to cool and then remove from the muffin tin.
- Store in an airtight container in the fridge up to 3 days.
- When ready to enjoy a muffin, microwave for 15-20 seconds. Spread with peanut butter if desired!