1/2cupfrozen blueberries(do not thaw/ fresh blueberries could be substituted)
1/2cupsemi chocolate chips
Instructions
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.
Video
Notes
Store muffins in an airtight contained in the fridge for up to a week.