- 1 1/2 cups whole wheat pastry flour (or white whole wheat flour)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 bananas
- 1/4 cup honey
- 1 tablespoon vanilla
- 1 tablespoon olive or melted coconut oil
- 1 egg
- 1/2 cup nonfat plain greek yogurt
- 1 tablespoon unsweetened almond milk
- 1/2 cup chocolate chips
Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray. In a medium bowl, whisk together flour, baking soda and salt.
Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender. Blend on high for 1 minute or until well combined, smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
Divide batter evenly into muffin tin, sprinkle each muffin with a few more chocolate chips and bake for 20-25 minutes or until toothpick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. Makes 12 muffins.
If you want to make the muffins a bit smaller, you can make 15 instead of 12 and each muffin will be around 136 calories. You'll also need to reduce baking time a bit, as muffins will bake faster since they're smaller.
Muffins are freezer friendly! Simply place in ziplock bag or airtight container and freeze up to 3 months. When ready to eat, microwave for 30-45 seconds or thaw out