- 1 3/4 cups All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder, (Dutch process)
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 cup Canola Oil
- 1/2 cup Milk
- 2 large Eggs
- 1 teaspoon Pure Vanilla Extract
- 1/2 cup Granulated Sugar
- 1/4 cup Brown Sugar, lightly packed
- 1 cup Mashed Banana, 3-4 bananas
- 1/2 cup Semisweet Chocolate Chips
Preheat the oven to 350°F.
Line a muffin tin with paper liners or lightly spray with non-stick cooking spray and set aside.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
In another bowl, whisk together the oil, milk, eggs, vanilla, sugar, brown sugar, and mashed banana until smooth and well combined.
Add this mixture to the dry ingredients and stir until just combined.
Fold in the chocolate chips.
Fill the prepared muffin tin until the cups are almost full and bake for 21-24 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.
Cool for 5 minutes in the muffin tin, then remove the muffins to a wire rack to cool completely.
Store the muffins at room temperature for 3-5 days, or freeze for up to 3 months.