DOUBLE CHOCOLATE BANANA MUFFINS

 ~ Bible & Breakfast: 31 Mornings with Jesus - Feeding Our Bodies and Souls Together, written by Asheritah Ciuciu

2/3 c. flour

2/3 c. whole wheat pastry flour

1/2 c. cocoa powder

1 t. baking soda

1/2 t. salt

1 t. instant coffee (optional)

3 bananas, mashed

1/4 c. maple syrup

1 t. vanilla

1/3 c. Greek yogurt

1/3 c. coconut oil, melted

1 egg, beaten

1/3 c. mini chocolate chips, plus extra for topping

Preheat oven to 375 degrees. Spray 12-cup muffin tin with nonstick spray or line with baking cups.

In large bowl, mix both flours, cocoa powder, baking soda, salt, and coffee. Make well in center of mixture and set aside.

In small bowl, mix bananas, syrup, vanilla, yogurt, oil, and egg. Pour mixed wet ingredients into dry ingredient well. Stir gently, pulling dry ingredients over wet until barely mixed. Fold in chocolate chips. 

Divide batter among muffin cups, then top with a few extra chocolate chips.

Bake 15-17 minutes or until toothpick inserted in center comes out clean. Remove from muffin tin and cool on wire rack.

Notes: I've only made these with instant coffee and they were tasty. Next time I'll leave the coffee out and see which version I like better. I think I'll also sub almond extract for the vanilla the time after that, just for kicks. 

** This post contains affiliate links and I'm grateful when people use them. **