Chocolate Muffins with Greek Yogurt: Moist and Fluffy Baked

Instructions:

1. Preheat your oven to 350°F (175°C) and line a standard 12-slot muffin tin with paper liners.
2. In a medium bowl, whisk together the white whole wheat flour, cocoa powder, baking soda, and sea salt until no large cocoa clumps remain.
3. In a large bowl, vigorously whisk the plain Greek yogurt, mashed banana, maple syrup, egg, and vanilla extract until the mixture is smooth and glossy.
4. Gently fold the dry ingredients into the wet mixture using a rubber spatula. Stop as soon as no more streaks of flour are visible to avoid overmixing.
5. Fold in the dark chocolate chips.
6. Divide the batter evenly among the 12 muffin liners.
7. Bake for 18-22 minutes, or until the tops feel springy to the touch and a toothpick inserted into the center comes out with a few moist crumbs.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.