Bold flavor and cafe style come together to create these perfect breakfast muffins. Great on the go these muffins can be made up to 5 days ahead.
Makes 12 muffins
Full time 1 hours (includes cooling time)
4 large bananas, mashed
2 sticks butter, softened
3 cup flour
2 cup sugar
1 cup plain yogurt
1 cup chocolate chunks
1/4 cup baking coco powder
2 tsp vanilla
2 tsp baking soda
Preheat oven to 350' and line 12 jumbo muffin cups with paper liners.
In a large mixing bowl cream together butter and sugar.
Add in eggs, yogurt, and vanilla.
Add in bananas.
Add in baking coco and baking soda.
Add in flour.
Fold in chocolate chunks.
Fill paper liners 2/3 of the way full and place in oven.
Bake in oven 25-30 minutes or until a toothpick comes out clean when inserted into the center.
Allow to cool in muffin tin for 5 minutes and then move to a wire rack or cutting board to finish cooling for 15 minutes before serving.