Ingredients
Scale
- 3 ripe bananas, (or 1 cup mashed banana)
- ½ cup maple syrup, or honey
- ½ cup greek yogurt
- 1 large egg
- ½ cup creamy peanut butter, i like to use organic
- 2 tablespoons avocado oil, or any other neutral cooking oil
- 1½ teaspoons pure vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 pinch of salt
- 1¾ cups all purpose flour
- ⅓ cup mini chocolate chips, chopped
Instructions
- Preheat the oven to 375ºF and line a 12-cup muffin pan with paper liners.
- In a large bowl, mash the bananas with a fork.
- Add maple syrup, Greek yogurt, egg, peanut butter, oil, vanilla extract, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir until well combined.
- Fold in the flour and stir until just combined, then add chopped chocolate chips.
- Fill the paper liners with batter to ¾ full. Optionally add some extra chocolate chips on top. Bake for 20-25 minutes until a toothpick comes out clean.
- Allow the muffins to cool in the pan for 5 to 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
For best results, use ripe bananas for more flavor.
You can substitute maple syrup with honey if preferred.
These muffins can be stored in an airtight container for up to a week.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- 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.