Instructions:

Preheat your oven to 425°F (or 400°F if using a convection oven). This initial high temperature will help the muffins rise nicely.

In a mixing bowl, combine the wet ingredients: mashed bananas, egg, milk, and maple syrup (or honey). Whisk until well blended.

In a separate bowl, mix the dry ingredients: whole wheat flour, cocoa powder, baking soda, and salt.

Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can make the muffins tough.

Gently fold in the chocolate chips, if using, to add extra flavor and texture.

Distribute the batter evenly into muffin cups, filling each about ¾ full.

Bake at 425°F for 5 minutes, then reduce the temperature to 350°F and continue baking for an additional 12-15 minutes, or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. These muffins are a healthier choice packed with nutritious ingredients.

For best results, make sure your bananas are very ripe for ideal sweetness and moisture.

If you want to switch things up, consider incorporating nuts or oats for added texture and nutrition.

Additionally, these muffins can be stored in the refrigerator for several days or frozen for longer preservation.

Enjoy your delicious and healthy chocolate banana muffins!