double chocolate banana bread muffins

Lately I seem to be overrun with overripe bananas. I don’t know if my kids just aren’t eating them as fast as they used to, or if I’m overbuying, but I feel like I’m compelled to make a banana-related recipe at least once a week lately! Since my chocolate toffee banana bread went over like gangbusters, I was excited to try a slightly different variation. These double chocolate banana bread muffins are so moist and perfect. I love the combination of cinnamon and chocolate… so incredibly delicious. Abby ate one of these in her lunch a few times this week, and said they were the best brownies she had ever eaten :). They’re great!

Double Chocolate Banana Bread Muffins
adapted from Smitten Kitchen

3 to 4 ripe bananas, smashed
1/3 cup (2/3 stick) melted salted butter
3/4 cup light brown sugar
1 egg, beaten
1 teaspoon vanilla
1 tablespoon cinnamon
1 teaspoon baking soda
pinch of salt
1 1/4 cup of flour
1/4 cup cocoa powder
1 1/2 cups chocolate chips

Preheat the oven to 350°F. Prepare a muffin tin by spraying with cooking spray. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla, and cinnamon. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour and cocoa powder, and mix until just combined. Gently fold in chocolate chips. Scoop batter into muffin tin, filling wells about 2/3 full. Bake 15-18 minutes, or until a toothpick inserted in the center comes out clean. Let cool five minutes in the pan, then transfer to a cooling rack. Enjoy!