(from the kitchen of Jody Smith, which she shared at my Relief Society Cooking Group)

2 ripe banana, peeled and cut into chunks
1 1/2 Cups flour
1 1/3 Cups sugar
6 Tablespoons unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
2 eggs
1/2 Cup vegetable oil
1/3 Cup chocolate chips

Preheat oven to 350 degrees. Puree bananas in food processor or blender(1 cup puree). In large mixing bowl, combine flour, sugar, cocoa, baking soda, salt and baking powder. Add eggs, oil and bananas; mix just until dry ingredients are moistened. Stir in chocolate chips. Pour into greased muffin tins.
Bake 20 to 22 minutes or until toothpick comes out clean. Cool for 10 minutes. Remove from muffin pan and serve warm.