Ingredients

• 1 1/2 cups Ripe bananas, mashed
• 1/3 cup Honey (or maple syrup or agave)
• 1 Large egg, at room temperature
• 1/4 cup Olive oil (or vegetable oil or melted coconut oil)
• 1 teaspoon Pure vanilla extract
• 1 cup All-purpose flour
• 1/2 cup Natural unsweetened cocoa powder (or dutch-process)
• 1 teaspoon Baking powder
• 1 teaspoon Baking soda
• 1/2 teaspoon Salt
• 1 cup Semi-sweet or dark chocolate chips (reserve some for topping)

Instructions

1. Preheat oven to 425°F (220°C). Line a 12-count muffin pan with cupcake liners. Set aside.
2. In a medium bowl, mash the bananas. Then whisk in the honey, egg, oil, and vanilla extract until combined. Set aside.
3. In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt together. Pour the wet ingredients into the dry ingredients and mix until everything is combined. Fold in the chocolate chips, saving some to add to the tops of the warm muffins. Evenly distribute the batter into each cup, filling each all the way to the top.
4. Bake for 5 minutes at 425°F (220°C) then reduce the oven temperature to 350°F (175°C). Continue baking for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean. The total bake time for these muffins is about 20-21 minutes.
5. Press reserved chocolate chips into the tops of the warm muffins. Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling.
6. Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.

Notes

• For mini muffins, bake 11–13 minutes at 350°F the whole time.