Ingredients:

• 3 medium ripe bananas, mashed
• 1/4 cup honey or pure maple syrup
• 1 teaspoon vanilla extract
• 1 large egg
• 2 tablespoons extra virgin olive oil (or substitute with melted coconut oil, avocado oil, or butter)
• 1/2 cup plain or vanilla Greek yogurt (2% or whole milk)
• 1 cup whole wheat pastry flour or white whole wheat flour
• 1/2 cup unsweetened cocoa powder or cacao powder (high-quality cocoa recommended)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chocolate chips, plus 2 tablespoons for topping

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly coat with non-stick cooking spray.
2. In a large bowl, mash the bananas. Add the honey, vanilla extract, egg, olive oil, and Greek yogurt. Whisk the wet ingredients until well combined.
3. In another bowl, combine the dry ingredients: whole wheat flour, cocoa powder, baking soda, and salt. Gradually add the dry mixture into the wet ingredients and stir until just combined.
4. Fold in the chocolate chips, then spoon the batter evenly into the prepared muffin cups. Sprinkle the remaining 2 tablespoons of chocolate chips over the top.
5. Bake for 23-27 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool before enjoying!

Notes:

• For the best texture, try using whole wheat pastry flour or white whole wheat flour. Regular whole wheat flour can be a bit too dense for this recipe.
• These muffins are perfect for meal prep and can be stored in the freezer for later.

Nutrition