EGG-FREE DOUBLE CHOCOLATE BANANA MUFFINS

      These are the other choice of muffins the volunteers at Hillcrest Thrift Shop had last week. What is great about these muffins is that they are egg-free. I had two granddaughters who had an egg allergy for a while when they were younger. Now fortunately they have outgrown the allergy, but these Double Chocolate Banana Muffins would be an opportunity for them to enjoy a treat. And of course, you can enjoy them even if you don't have an egg allergy. The other choice in case you missed the post was for MAPLE BRAN MUFFINS.

EGG-FREE DOUBLE CHOCOLATE BANANA MUFFINS

1-1/2     cups flour

2/3        cup sugar

1/2        cup baking cocoa

1           teaspoon baking powder

1/2        teaspoon baking soda

1-1/3     cups mashed ripe bananas (about 2 to 3 medium)

1/2        cup plain Greek yogurt

1/3        cup canola oil

1-1/2     teaspoons vanilla extract

3/4        cup chocolate chips (I used 60% dark cacao)

Preheat oven to 350 degrees F. Grease or use foil-lined muffin cups for a 12-cup muffin tin. Set aside.

In a large bowl, whisk the first five ingredients (flour, sugar, baking powder, baking powder, and baking soda).

In another bowl, whisk the bananas, yogurt, oil, and vanilla until blended.

Add to flour mixture;

stir just until moistened with a wooden spoon.

Fold in chocolate chips.

Fill muffins cups 3/4 full. (I ended up making 15 muffins).

Bake until center tests done (I just press lightly on center - it should bounce back), 15 to 20 minutes.

Cool for 5 minutes before removing from pan to a wire rack.