Ingredients
Scale
- 1 spotty banana (about 1/3 cup mashed)
- 3/4 cup plain Greek yogurt (I used Greek Gods)
- 1/2 cup coconut sugar
- 1/4 cup milk (or nut milk)
- 2 eggs
- 1 tsp vanilla extract or vanilla bean paste
- 1/3 cup melted coconut oil
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup dark or semi-sweet mini chocolate chips
Instructions
- Preheat your oven to 375°F and line a muffin tin with muffin liners.
- In a large bowl, mash the spotty banana, then add Greek yogurt, coconut sugar, milk, eggs, vanilla, and melted coconut oil. Whisk until well combined.
- Add the all-purpose flour, baking soda, baking powder, and salt to the bowl. Use a spatula to mix until just combined.
- Fold in the mini chocolate chips, then use a double cookie scoop to fill the muffin liners with batter. Sprinkle more chocolate chips on top if desired.
- Bake for 21-23 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 10 minutes before enjoying your freshly baked treats!
Notes
- Mixing the wet ingredients before adding the dry ones eliminates the need for multiple bowls.
- Using mini chocolate chips ensures every muffin is packed with chocolate goodness.
- A double cookie scoop makes filling the muffin liners a breeze.
- Feel free to add extra chocolate chips on top for an irresistible finish.
- Filling every other muffin cavity ensures even baking and perfectly risen muffins.