Chocolate Banana Bread (revisited)...made into Muffins

Chocolate Banana Muffins..... I posted a Chocolate Banana Bread recipe awhile back that I really liked. Well, recently I had some overripe bananas that were just perfect for baking. I decided to make muffins instead. They are perfect for keeping in the freezer...just take one out when you need it. A great little breakfast item or as a snack. These muffins were great....nice and moist. I noticed that the very ripe bananas impart a ton of flavor into the muffins, more so than semi-ripe bananas. Just keep an eye on the baking time...try not to over bake them or they will become dry. It should take approximately 18-20 minutes, depending on the amount of filling used per muffin liner. Please refer to the Chocolate Banana Bread recipe for detailed photos or more info.

You will need:

2 cups all purpose flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
3 large very ripe bananas, mashed well (1 1/2 cups)
6 TBS (3/4 stick) unsalted butter, melted and cooled
2 large eggs
1/4 cup whole or low-fat plain yogurt (I used sour cream)
1/2 cup cocoa

1 tsp vanilla extract (you can add rum,orange or any other flavoring you want)
*tip if you really like them chocolaty, try folding in about a cup of chocolate chips into the batter.

Directions:
Adjust an oven rack to lower -middle position and heat the oven to 350 degrees. Grease a muffin pan or place muffin liners in pan. Set aside.
Whisk the flour,cocoa, sugar, baking soda and salt together in a large bowl.In a medium bowl, whisk the mashed bananas, melted butter, eggs, yoghurt and vanilla together. Gently fold the banana mixture into the flour mixture with a rubber spatula until just combined(do not over mix).Fold in the chocolate chips(if using)... the batter will look thick and chunky.Fill muffin tin 3/4 of the way with the batter and smooth the top. Bake until a toothpick inserted into the center comes out with just a few crumbs attached, about 18-20 minutes.