These chocolate chip banana and blueberry muffins are fluffy, healthy and chocolaty.
- 2 large eggs
- 1/2 cup unrefined sugar
- 1/2 cup Greek yogurt
- 1/3 cup melted coconut oil — (not hot)
- 1 tsp vanilla
- 2 large mashed over ripe bananas
- 1 tbsp agave nectar — (optional, if you'd like to make muffins a little sweeter)
- 2 cups whole wheat flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp cinnamon
- 1/8 tsp salt
- 1/2 cup frozen blueberries — (do not thaw/ fresh blueberries could be substituted)
- 1/2 cup semi chocolate chips
Preheat oven to 350 F (177 C). Spray a muffin tin with non stick spray and lightly flour it. (Alternative - use muffin baking cups instead).
In the bowl of a stand mixer, fitted with paddle attachment, beat eggs for 1 minute. Add in sugar, Greek yogurt, coconut oil and vanilla. Mix until incorporated. Add in bananas and agave nectar (optional, I did not use it) and mix until evenly distributed.
In a separate bowl toss whole wheat flour, baking soda, baking powder, cinnamon and salt.
Add flour mixture to wet ingredients and mix on low until just incorporated. Do not over mix.
Using a rubber spatula gently fold in frozen blueberries and chocolate chips.
Transfer mixture into muffin tin filling all the way to the top. Sprinkle a few chocolate chips to the top if desired.
Bake muffins for 25-30 minutes until toothpick inserted comes out clean and tops are browned. Let muffins cool for about 5 minutes, then transfer to a cooling rack and let cool to room temperature.
Store muffins in an airtight contained in the fridge for up to a week.
Nutrition Information Calories: 191, Fat: 8g, Saturated Fat: 5g, Cholesterol: 22mg, Sodium: 115mg, Potassium: 237mg, Carbohydrates: 27g, Fiber: 2g, Sugar: 12g, Protein: 4g, Vitamin A: 0.8%, Vitamin C: 2.2%, Calcium: 4.9%, Iron: 6.5%