Recipe: Banana Maple Muffins with Chocolate

I just realized that my last three posts have included maple syrup. Hmmm. Or rather, mmmmm. I just love the stuff. The REAL stuff. If you haven't had 100% maple syrup in awhile [or ever], you need to try it. The flavor is more complex and less sickly sweet. Perfect for your pancakes, baked goods, sauces + marinades.

This past weekend I riffed on Molly Wizenberg's Banana Bread with Chocolate + Crystallized Ginger from her fantastic book, A Homemade Life. The bread is sensational, but hubby isn't crazy about ginger. And since I was ostensibly baking for him + the kid [ahem], I came up with these...

Banana Maple Muffins with Chocolate

makes about 3 dozen mini muffins

6T unsalted butter, melted

2C unbleached, all purpose flour

3/4C real maple syrup

3/4t baking soda

1/2t salt

1/2C semi-sweet chocolate chips [or chop any chocolate you have around the house]

2 eggs

3 large, ripe bananas, mashed

1/4C whole fat greek yogurt, plain [stir well]

1t vanilla extract

-Pre-heat oven to 350˚

-In a large bowl, whisk together flour, baking soda + salt until well blended

-Stir in chocolate

-In a medium bowl, beat eggs, then combine melted butter [slightly cooled], maple syrup, yogurt and vanilla until well mixed

-Fold in mashed bananas

-Add banana mixture to flour, and stir until just combined

-Grease mini muffin tins

-Add batter to muffin tins, filling only half-way

-Bake until muffins spring back slightly to touch, about 15-20 minutes