In a large bowl, beat eggs, sugar, oil, banana, yogurt, and vanilla to blend. In a smaller bowl, stir together whole-wheat and all-purpose flours, cocoa, cinnamon, salt, baking soda, and baking powder. Gently stir flour mixture and chocolate chips into egg mixture just until incorporated. Spoon batter evenly into 18 paper-lined muffin cups (3/4-cup capacity; fill them all the way to the top).
Bake muffins in a 350° regular or convection oven until a wooden skewer inserted into the center comes out with moist crumbs attached, about 25 minutes. Cool 10 minutes and remove from pans. Serve warm or cool.
I first started making this muffin four years ago when I was pregnant and craving those huge coffee shop double chocolate muffins. I tried substituting other muffins and coffee shop items for the chocolate muffins that I craved. Feeling guilty about the calories I started looking for a healthier alternative. This recipe was one of four different chocolate muffins that I tried making and was the ONLY one that was able to keep me from the coffee shop muffins. The healthier ingredients are a comfort when the chocolate taste is so pronounced. This muffin helped me satisfy the craving without all of the fat and calories I was otherwise going to consume. I have found myself coming back to this recipe over and over again, saving frozen bananas just so I can make these muffins. I think a picture would be helpful on this recipe post. These muffins are perfect.
I tried this recipe to use up extra yogurt and ripe bananas. The results were pretty good, and I would make the recipe again for that purpose. (Note: I like chocolate, but don't crave it. I think a chocolate lover would give the results an extra star.)
Used chopped nuts and dried cherries instead of chocolate chips.
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