1/2 cup (1 stick) butter
3/4 cup brown sugar
1 1/2 cups Greek non-fat plain yogurt
2 eggs
3 or 4 ripe bananas, thoroughly mashed
2 tsp. vanilla extract
2 1/3 cups whole-wheat flour
1/3 cup cocoa powder (Hershey's)
1 tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice (optional)
1/2 cup mini chocolate chips

Preheat oven to 350°F.

Cream together butter and brown sugar until light and fluffy.

In a separate bowls, combine wet ingredients (yogurt, eggs, bananas and vanilla), and dry ingredients (flour, cocoa powder, baking powder, baking soda, salt and spices). Alternating by thirds, add wet and dry ingredients to butter mixture being careful to mix just enough to blend. Avoid over mixing the batter. Fold in chocolate chips.

Use ice cream scoop to transfer batter into muffin pan lined with paper cupcake liners. Depending on your type of pan, you may wish to grease and flour it before filling with batter.

Bake at 350°F until toothpick comes out clean (approximately 18 minutes).

Makes 24 muffins.

Submitted by: Diane Witz