Egg-Free Double Chocolate Banana Muffins
- 1-1/2 cups all-purpose flour
- 2/3 cup sugar
- 1/2 cup baking cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1-1/3 cups mashed ripe bananas (about 2 to 3 medium)
- 1/2 cup plain yogurt
- 1/3 cup canola oil
- 1-1/2 teaspoons vanilla extract
- 3/4 cup semisweet chocolate chips
- Baking cocoa, optional
- Preheat oven to 350u0b0. In a large bowl, whisk the first five ingredients. In another bowl, whisk the bananas, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips.
- Fill 12 greased or foil-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 5 minutes before removing from pan to a wire rack. If desired, dust with baking cocoa. Serve warm.
flour, sugar, baking cocoa, baking powder, baking soda, mashed ripe bananas, plain yogurt, canola oil, vanilla, semisweet chocolate chips, baking cocoa
Taken from www.tasteofhome.com/recipes/egg-free-double-chocolate-banana-muffins/ (may not work)