Whole Wheat Double Chocolate Banana Muffins

 From Sallys Baking Addiction  

3 large, very ripe bananas

1/3 cup (80ml) organic blue agave

1 large egg, at room temperature

1/4 cup (56g) melted butter

1 teaspoon pure vanilla extract

1 cup (113g) whole wheat flour

1/2 cup (42g) natural unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (180g) semi-sweet or dark chocolate chips (save a few for topping)

Directions:

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe makes 10-12 muffins (usually varies because of the banana size), so you might have 1 empty.

In a medium bowl, mash the bananas up using a fork.1 Try to rid any and all large lumps-- this requires some arm muscle! Once mashed, whisk in the agave, egg, coconut oil, and vanilla extract until combined. Set aside.

In a large bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt together until combined. Pour the wet ingredients into the dry ingredients and whisk until everything is combined. Fold in the chocolate chips, reserving some for the tops of the muffins.

Spoon the batter into liners, filling them all the way to the top. Top each with a couple chocolate chips-- this is just for looks! Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 13-15 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 18-20 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool until ready to eat.

Make ahead tip: Muffins stay soft, fresh, and moist in the refrigerator for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.