Ingredients
1 1/2 cups whole wheat pastry flour or white whole wheat flour or almond flour
1 teaspoon baking soda
1/4 teaspoon salt
3 bananas
1/4 cup honey
1 tablespoon vanilla
1 tablespoon olive or coconut oil
1 egg
1/2 cup nonfat plain greek yogurt
1 tablespoon unsweetened almond milk
1/2 cup chocolate chips
Instructions
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 and bake for 20-25 minutes or until tooth pick 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.
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