ONE BOWL DARK CHOCOLATE GREEK YOGURT BANANA MUFFINS

I’m writing this from a hotel in Portland, where the hubby and I are nursing hangovers from a few too many artisanal cocktails last night, sipping on pour-over coffee, and watching live updates on the attacks in Brussels. Feeling a bit heavy about it all, so I’ll keep this one short and sweet.

We’re here through the end of the week, wandering/eating our way through the city, and so far Portland’s reputation for rain and delicious food and coffee has yet to disappoint. We’ve had some great luck so far but any restaurant recommendations or things-not-to-miss would be appreciated!

Before we left, there were some overly speckled bananas on the counter, begging to either be frozen for smoothies or baked into bread, and I chose the latter, whipping up a batch of chocolate Greek yogurt banana muffins based on this ever-popular recipe. I think y’all enjoy one-bowl recipes as much as I do!

Ingredients

• 2 medium bananas (about 1 cup), over-ripe
• 6 oz (3/4 cup) plain 2% Greek yogurt
• 1 large egg
• 1/4 cup canola oil
• 1/4 cup whole milk
• 1 tsp pure vanilla extract
• 2/3 cup granulated sugar
• 1 Tbsp (packed) light brown sugar
• 2 Tbsp natural unsweetened cocoa powder
• 1/2 tsp sea salt
• 1-1/4 tsp baking soda
• 1-2/3 cups all-purpose flour
• optional: 1/4 cup semisweet or bittersweet chocolate, chopped

Instructions

1. Prehear the oven to 375 degrees. Lightly grease a 12-cup muffin tin or line with paper liners. Set aside.
2. In a large mixing bowl, use the back of a fork to mash the banana until only very small lumps remain. Add the yogurt and the egg and use the fork to whisk the mixture together until completely combined. Add the oil, milk, and vanilla, and stir to combine. Add the sugars and stir again.
3. .................................

for full recipes please see : www.forkknifeswoon.com

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