Chocolate Chocolate Chip Banana Muffins

These are the most delicious muffins on earth. They are also light in butter and sugar. The muffins are moist and have nice balance of banana and chocolate flavor. I adapted this from skinnytaste's blog. I used white whole wheat flour which is more filling and healthy. I also reduced amount of sugar and used dark brown sugar instead. Muffins are actually very easy to make. Each batch makes 12 muffins. I like to freeze left over and pop one in microwave for breakfast.

It is important to use super ripe banana (turning brown/black of course). The most time-consuming part is probably to mash banana...

I used Ghirardelli for cocoa power and chips. They taste very good for baked stuff.

The main trick of mixing muffin ingredients is to mix wet and dry ingredients separately initially. Then slowly mix the dry mixture into wet mixture and don't over mix.

Recipe adjustment

• 3 large super ripe banana
• White whole wheat flour (Trader Joe's) instead of all-purpose flour
• 1 large whole egg instead 2 large white eggs
• 1/4 cup of dark brown sugar (Trader Joe's) instead of 1/3 cup of normal sugar
• Ghirardelli 100% unsweetened cocoa powder
• Ghirardelli chocolate 60% cocoa bitter sweet baking chips