I buy bananas with the best of intentions, but I only really like them when they’re on the very brink of going bad. So there’s this one-day window of not-a hint-of-green-deliciousness, and then they languish in the freezer till I get around to making smoothies or banana bread. Fun fact: smoothies are expensive, and I don’t actually like banana bread. I still make it, though, and this recipe is the closest I’ve gotten to masking that old-banana vibe. (Ringing endorsement, I know. But my banana-bread-loving peeps assure me that this is good stuff, so I feel comfortable passing it along.) Added bonus: chocolate for breakfast.

Chocolate-Chocolate-Chip Banana Muffins

3 overripe bananas (pro-tip: If you, unlike some people I know, only have the occasional overripe banana to deal with, peel it, throw it in a ziplock, and stick the bag in the freezer till you have enough bananas/time/motivation to bake.)

1 cup sugar

1 cup flour

2 eggs

1/3 cup coconut oil

1/4 cup cocoa

1/2 cup chocolate chips

1 teaspoon vanilla

1/2 teaspoon salt

1/2 teaspoon baking powder

3/4 teaspoon baking soda

This is one of those fancy recipes where you just mix everything together and bake it. No specific order (although my mixer is a little wonky, so I leave the flour till last, when I know that everything else is well and truly blended.) Then ladle it into muffin cups (3/4 of the way full—I use a cookie scoop—and bake at 350 for 13-15 minutes, or until the middles are set. You can also bake this in a loaf pan, or a brownie pan, if you’re into that kind of thing.