Greek Yogurt Chocolate Banana Muffins

Do you like chocolate? Do you like banana bread? Do you like muffins?

Good, then you'll like this recipe!

I can't remember how I happened upon this one but I am so glad I did. Currently I'm on "staycation" for my birthday and was up late the first night (my natural tendency is to be a night-owl; work makes me a morning person). I figured, what the heck? It's 9:30pm, why not start a batch of these?! Besides, I was tired of the kitchen smelling like over-ripe bananas. These are very easy to make, don't take very long, and the end result is AMAZING.

Anything involving dark chocolate is my food-jam.

I don't what it is about banana breads and muffins, but they're always so dang good.

Ok, I'll stop raving about the recipe and just put it up now for you to enjoy yourself.

The original recipe calls for whole milk, which I subbed for coconut milk because I don't have regular milk in my house. Also, the original recipe calls for 2% Greek yogurt. I used what I had in my fridge: Siggi's 0% Plain. Finally, I use less sugar than the recipe calls for because I use straight up cane sugar, rather than granulated.

Dark Chocolate Greek Yogurt Banana Muffins

Ingredients:

• 3 medium bananas (about 1 cup), over-ripe

• 3/4 cup plain Siggi's yogurt

• 1 large egg

• 1/4 cup canola oil

• 1/4 cup coconut milk

• 1 tsp pure vanilla extract

• less than 2/3 cup cane sugar

• 1 Tbsp (packed) light brown sugar

• 2 Tbsp unsweetened cocoa powder

• 1/2 tsp sea salt

• 1–1/4 tsp baking soda

• 1–2/3 cups all-purpose flour

• 1/4 cup semisweet or bittersweet chocolate, chopped

Directions:

1. Prehear the oven to 375 degrees. Lightly grease a 12-cup muffin tin. Set aside.

2. In a large mixing bowl, use the back of a fork to mash the banana well. Add the yogurt, the egg and use the fork to whisk the mixture together until combined. Add oil, coconut milk, and vanilla; stir to combine. Add the brown sugar and cane sugar; stir again.

3. Using a spatula, stir in the cocoa powder. Be sure to scrape down the sides of the bowl as necessary, so that everything is mixed well and fully - you want the cocoa to be completely mixed in.

4. Next, stir in the salt and baking soda.

5. Gently fold in the flour, until just combined. This means, yes all the flour needs to be mixed in, but it doesn't have to be a smooth batter.

6. Divide the batter among 12 paper-lined muffin cups, about 3/4 full.

7. Top with the chopped chocolate or chips.

8. Bake for 16-19 minutes, rotating once, until the muffin tops look set, test the center of the muffins a very thin, small knife or toothpick, and be sure it comes out clean.

9. Remove from the oven and let cool in the muffin tin for 5-10 minutes, before removing and cooling completely on a baking rack.

10. Serve warm or at room-temperature.

I had extra batter, beyond the 12 cups, so I put the rest in a mini-loaf pan...

ENJOY!!!