Ingredients
Scale
- 2 large overripe bananas, mashed
- 1 cup fresh blueberries (or frozen)
- 1/2 cup semi-sweet or dark chocolate chips
- 1 1/2 cups whole wheat or all-purpose flour
- 1/2 cup Greek yogurt (plain or vanilla)
- 1/3 cup maple syrup or honey
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or spray it lightly with non-stick cooking spray. In a large mixing bowl, mash the overripe bananas until they reach a smooth consistency with very few lumps. Whisk in the egg, maple syrup, Greek yogurt, and vanilla extract until the mixture is well combined and creamy. In a separate small bowl, toss your blueberries with a teaspoon of flour; this prevents them from sinking to the bottom of the muffins during baking.
- Gently stir the baking powder, baking soda, salt, and cinnamon into the wet banana mixture. Gradually fold in the flour using a spatula. Be careful not to overmix the batter, as this results in tough muffins; stop as soon as no dry streaks of flour remain. Fold in the blueberries and chocolate chips. Divide the batter evenly among the 12 muffin cups. Place the tin in the oven and bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 15 to 17 minutes. This initial burst of high heat creates that beautiful bakery-style dome.
- Remove the muffin tin from the oven and let the muffins sit in the pan for about 5 minutes. This allows the structure to set so they do not fall apart when you move them. Transfer the muffins to a wire cooling rack to finish cooling. Serve them warm for the best experience, especially so the chocolate chips remain gooey and the blueberries are soft and jammy.
- Cook Time: 37 minutes