Chocolatey-Banana Muffins {delicious ways to use overripe bananas}

The lady who works the checkout counter at my local grocery store swears that I am housing a baby gorilla with the amount of bananas I buy on a weekly basis. You ready for the number? A whopping 42 bananas a week. 42. With six people in our family that each eat a banana-a-day, the bananas add up quickly. However, we all know how fickle kids can be with their food. Love a banana this second, turn their nose up at it the next - so sometimes I have a few bananas leftover at the end of the week. Banana bread is my usual go-to for the leftover fruit, but this week I decided to try something new. Something chocolatey. These Chocolatey-Banana Muffins fit the bill - perfect for a craving of chocolate and to use up those last few bananas.

And of course, right on par with the fickleness was our four-year old - taking a bite into one of these Chocolatey-Banana Muffins and seeing the banana chunks, "NOOOOOO, I don't want bananas!"...

You can please some of the people all of the time, you can please all of the people some of the time, but you can’t please all of the people all of the time. -John Lydgate

Chocolatey-Banana Muffins
{PRINTABLE RECIPE}
yields approx 15 muffins
Ingredients
6 tablespoons butter
4 ounces dark chocolate chips, divided
2 cups all purpose flour
⅔ cup sugar
⅓ cup unsweetened cocoa powder
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1¼ cups buttermilk
1 egg
1 teaspoon vanilla extract
2 cups mashed bananas
Directions
1. Heat oven to 375. Grease muffin pan or fill with liners.
2. Melt butter and half of the chocolate chips in a saucepan over low-heat.
3. Whisk together flour, sugar, cocoa, baking powder, baking soda and salt. In a separate bowl, whisk together buttermilk, egg and vanilla extract.
4. Pour wet ingredients and melted butter mixture over dry ingredients. Use whisk to incorporate ingredients, being careful to not overmix. Stir in remaining chocolate and bananas.
5. Divide batter among muffin cups. Bake for about 20 minutes or until toothpick inserted comes out clean.
6. Cool on a rack. Enjoy!
adapted from Brown Eyed Baker