Healthy Chocolate Chip Banana Muffins

Healthy chocolate chip banana muffins are totally bikini-friendly! Made with bananas, chocolate chips, Greek yogurt, whole wheat flour, and coconut oil. Easy, low-fat, moist, and healthy muffins! 

Author: littlespicejar.com

Ingredients

•2 cups whole wheat flour (or white whole wheat)

•1 teaspoon baking powder

•1 teaspoon baking soda

•1/4 teaspoon salt

•1/2 teaspoon ground cinnamon

•1 large egg

•3/4 cup light brown sugar, packed

•1/2 cup greek yogurt (I used 0% fat, any will do)

•2 teaspoons vanilla extract

•1 and 1/2 cups very ripe bananas, mashed with a fork

•1/3 cup coconut oil

•1/2 cup bittersweet or semisweet chocolate chips (or more, they can also be replaced with nuts)

•2 tablespoons rolled oats (optional)

Instructions

►Place a rack in the center of the oven and preheat the oven to 350 degrees F. Spray a muffin pan with nonstick cooking spray, set aside.

►In a large bowl, combine the flour, baking powder, baking soda, salt, and ground cinnamon. Whisk until just combined. Set aside.

►In a medium bowl, combine the egg, light brown sugar, greek yogurt, vanilla extract, mashed bananas, and coconut oil. Using a spatula, mix until all the ingredients are combined. Slowly pour the wet ingredients into the dry ingredients.Gently begin to fold it all together. Work out any flour pockets but do not overmix the batter. Fold in the chocolate chips.

►Divide the batter between 12 muffin tins, filling 3/4 of the way up the tin. Sprinkle with rolled oats if desired. Bake the muffins for 18 - 22 minutes or until a toothpick inserted in the center of the muffin comes out with just a few crumbs. Allow muffins to cool completely.

Notes

Muffins remain fresh and moist stored at room temperature for up to 3 days or in the refrigerator for 5 days. Muffins freeze well, up to 3 months.