Ingredients
Scale
- 3 large ripe bananas, mashed
- 1/4 cup honey or pure maple syrup
- 1 large egg, room temperature
- 1/3 cup plain Greek yogurt
- 1 teaspoon pure vanilla extract
- 1 1/2 cups whole wheat pastry flour (or all-purpose flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup fresh or frozen blueberries
- 1/3 cup dark chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease each cup with non-stick cooking spray. In a large mixing bowl, mash the ripe bananas with a fork until they are mostly smooth. Whisk in the egg, honey, Greek yogurt, and vanilla extract until the mixture is well combined and creamy.
- Sift the flour, baking soda, baking powder, and salt directly into the wet ingredients. Use a spatula to gently fold the dry ingredients into the wet mixture until just combined; do not overmix, as this makes the muffins tough. Gently fold in the blueberries and dark chocolate chips. Divide the batter evenly among the 12 muffin cups. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Remove the muffin tin from the oven and let it sit on a wire rack for 5 minutes. Carefully remove the muffins from the tin and place them directly on the wire rack to cool completely. For the best experience, serve them while they are still slightly warm so the chocolate chips stay melty. Store any leftovers in an airtight container at room temperature for up to two days or in the refrigerator for up to five days.
- Cook Time: 35 minutes