Healthy Banana Chocolate Chip Muffins



For the Chocolate Bundt Cake:

  • 2 cups (235 grams) all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup honey
  • 3 Tablespoons coconut sugar (or light brown sugar)
  • 2 large eggs, at room temperature
  • 3/4 cup full-fat plain Greek yogurt
  • 1 cup mashed ripe banana
  • 1/4 cup coconut oil, melted (or mild olive oil)
  • 1 cup chocolate chips
  • Instructions
  • Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners and it set aside.
  • In a medium bowl, sift together the flour, baking powder, salt, and cinnamon; set aside.
  • In a separate large bowl, whisk together the honey, sugar, eggs, Greek yogurt, and mashed bananas, mixing until ingredients are fully incorporated.
  • Add the dry mixture of ingredients to the wet mixture of ingredients and, using a rubber spatula, mix until *just combined. Stop mixing when there's just the faintest trail of dry ingredients left. You don't want to over mix here. 
  • Fold in the melted coconut oil and mix until it's just combined. 
  • Finally, fold in the chocolate chips, mixing just until combined.
  • Divide the batter evenly among prepared muffin tins, filling each tin all the way to the top
  • Bake for 15 to 18 minutes, or until the tops are puffed up and lightly golden brown, and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. Cool muffins at least 5 minutes in the pan before transferring to a cooling rack.
  • Enjoy muffins warm, or store in a covered container for up to 2 days. 

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