Healthy Double Chocolate Banana Muffins

Bananas and chocolate - one of life's most delicious combinations. Now imagine those two treats baked together to form one warm, scrumptious muffin. A muffin that's got double the chocolate and creamy bits of banana. And, it's a healthy combination to boot. I know, it's almost too good to be true.

ALMOST. But it's true - these ARE healthy. The batter is a wholesome blend of flour, cocoa and mashed banana, with just 4 tablespoons of butter in the entire batch (12 muffins). And, thanks to the sweetness the banana provides, I was able to cut back on the granulated sugar too. I served these for dessert the day I made them, and then breakfast the next day. They are welcome ANY time; I can promise you that.

Healthy Double Chocolate Banana Muffins 

Cooking spray or paper liners
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 cup mashed ripe banana (about 2 medium)
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips

Preheat the oven to 375 degrees. Line a 12-cup muffin pan with paper liners or spray with cooking spray.
In a medium bowl, combine the flour, cocoa, baking powder, and salt. Mix well and set aside.
In a mixing bowl, combine the butter and sugar and mix on medium speed until blended. Beat in the egg. Beat in the mashed banana and vanilla.
Beat in the flour mixture until just blended. Fold in the chocolate chips (batter will be very thick).
Spoon the mixture into the prepared pan, filling each cup about 2/3 full.
Bake for 16 to 18 minutes, until a wooden pick comes out clean or with little moist bits clinging to it.
Cool the muffins in the pan, on a wire rack, for 5 minutes before serving. Store leftovers in an airtight container.

Makes 12 muffins