Chocolate Banana Muffins

At my house we call cupcakes without frosting muffins.  We kid ourselves that muffins are healthy, and cupcakes are dessert.  Well, however you want to justify these chocolate banana muffins is fine with me, because you’re going to love them, and so will everyone you share them with.  That is, if you decide to share them.

Ingredients (makes 12):
2 1/2 cups all purpose flour
4 tsp. baking powder
1 tsp. salt
1/2 cup shredded coconut
1/3 cup cocoa powder
1 cup brown sugar
2 eggs, beaten
1/2 cup vegetable oil
1 tbsp. vanilla extract
1/2 cup coconut milk (or whole milk)
2 cups mashed bananas (about 5 bananas)
1/2 cup chopped semi sweet chocolate chunks (or chips)
powdered sugar for dusting

Method: Preheat oven to 350 degrees.  In a small bowl, whisk the flour, baking powder, salt, cocoa powder, and coconut.  In a large mixing bowl, add the brown sugar and eggs.  Beat with a hand mixer until well combined.  Slowly add vegetable oil, vanilla and milk, mixing until smooth.  Stir in bananas, then flour mixture and chocolate chunks until just combined.  Do not over mix after flour mixture is added.  Spoon into a greased muffin pan, filling each cup 3/4 full; bake for 25-30 minutes until done when a skewer inserted comes out clean.  Allow muffins to cool 20 minutes, then remove to a cooling rack to cool completely.  Dust with powdered sugar.