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1
Preheat oven to 350.
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2
Put liners in the muffin tin...you don't have to, but I think it makes them more of a portable, on-the-go snack.
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3
Mix the wheat flour, cake flour, cocoa powder, baking soda, baking powder and sea salt in a bowl and set aside.
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4
In another bowl, mix the sugar, brown sugar, egg, greek yogurt, vanilla, vegetable oil, fresh-brewed espresso and mashed banana in another bowl. Beat these guys together pretty good.
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5
Introduce the sugar-egg mixture into the flour bowl. Let them get to know each other in as few strokes as possible. When it's not quite mixed together, dump your chocolate chips in there and gently fold them into the batter.
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6
If you're making mini muffins you'll put about 1-2 tablespoons per muffin. Don't overfill because they will overflow and no longer be pretty. I usually do 1 tablespoon in all of them and then divvy out the extra.
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7
Place one chocolate chip on top of each muffin and sprinkle all with the coarse sea salt.
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8
If you're making the mini muffins, mine were done in a mere 12 minutes. Reason 9,678 why you should make mini muffins. That's amazing. These were whipped up, cooked and in my mouth in under an hour. It's amazing how fast chocolate can make a person move.
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9
Let cool for about 5 minutes in the pan and then cool on a cooling rack. Store these babies in an air-tight container.
