Ingredients
Scale
- 1 ¾ cups white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon (optional)
- 3 mashed bananas (very brown and spotty)
- 1/4 cup melted butter or melted coconut oil
- 1/4 cup pure maple syrup
- 1 egg
- 1/2 cup milk
- ½ cup plain greek yogurt (full fat)
- 2 teaspoons vanilla extract
- 1 cup mini chocolate chips (optional)
Instructions
- In a medium bowl, combine the flour, cinnamon, baking soda, baking powder, and salt; set aside.
- In a large bowl, blend the mashed bananas, maple syrup, yogurt, egg, melted butter, and vanilla until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to keep muffins tender.
- Reserve 1/4 cup of mini chocolate chips for topping the muffins, then fold in the remaining chocolate chips gently into the batter.
- Distribute the batter evenly among muffin cups, filling them almost to the top. Sprinkle the reserved mini chocolate chips on each muffin.
- Bake initially at 425°F for 5 minutes. Then, reduce the heat to 350°F and bake for an additional 12-17 minutes, until a toothpick comes out clean.
Notes
For best flavor, use very ripe bananas that are brown and spotty.
Optional chocolate chips can be adjusted based on preference.
Muffins are best enjoyed fresh but can be stored in an airtight container.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 7g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.