Made with whole wheat flour, coconut oil and Greek yogurt, these banana muffins are so good for you and so easy to make! Perfect use for ripe bananas! Recipe source: CrunchyCreamySweet.com
Line a muffin pan with paper liners or spray with a non-stick baking spray. Set aside.
In a medium mixing bowl, whisk together both flours, baking powder, baking soda and salt. Add chocolate chips and stir in. This will prevent the chips from sinking in the muffins.
In another medium mixing bowl, mix together mashed bananas, vanilla, Greek yogurt, coconut oil, eggs and brown sugar.
Add the wet ingredients to the dry ingredients and stir until combined. Do not overmix.
Scoop the batter with a regular size ice cream scoop, into the prepared muffin pan.
Bake the muffins for 6 minutes in 400 degrees F. Without opening the oven, lower the temperature to 350 degrees F and bake the muffins for 12 to 14 more minutes, or until a toothpick inserted in the center of each muffin comes out clean.
Cool to room temperature before serving.
Notes
Scoop out ¼ cup of solid coconut oil into a heat-proof small bowl and melt in a microwave. Cool the oil to room temperature before adding to the wet ingredients.