These muffins are a great way to start the day. They’re healthy, filling and easy to whip up. You can easily adapt these by swapping out the chocolate chips for blueberries or nuts.
Tips: These muffins are not sweet. You can add 1/2 c more sugar if you prefer it sweeter. You can use sour cream instead of Greek yogurt. You can use oil instead of butter.
- 3 ripened bananas
- 1 stick butter, melted
- 1 c coconut sugar or brown sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 c Greek yogurt
- 1/2 tsp ground cinnamon
- 1 1/2c whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 c chocolate chips, I use Enjoy Life Mini chocolate chips
Preheat oven to 350 degrees.
In a large mixing bowl, whisk together butter and sugar until well combined. Add eggs, vanilla, cinnamon, Greek yogurt and whisk until smooth. Using a fork, mash bananas in the bowl. You can mash less for more textured muffins, or mash more until the mixture is completely smooth.
Mix flour, baking soda, and salt together in a separate bowl. Add that to the banana mixture and gently stir together until you don’t see any flour. You can fold in the chocolate chips or I prefer to sprinkle them individually on top.
Line muffin pan with paper liners or silicone liners. Fill each cup and bake for 30-35 minutes. Let cool for a few minutes.