Delight in these moist and flavorful Chocolate Banana Yogurt Muffins, perfect for a quick breakfast or snack.
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Using paper liners makes cleanup easier and prevents sticking.
In a large mixing bowl, mash the ripe bananas until smooth.
Ensure the bananas are fully mashed for a consistent texture.
Add the brown sugar, yogurt, melted butter, vanilla extract, and egg to the mashed bananas. Mix until well combined.
Mix gently to avoid overworking the batter.
In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Do not overmix to keep the muffins light and fluffy.
Spoon the batter evenly into the prepared muffin tin.
Fill each cup about three-quarters full for even baking.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a cup of coffee or tea for a delightful treat.
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