1½ cups whole wheat pastry flour or white whole wheat flour
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoons honey
1 tablespoon vanilla
1 tablespoon olive or coconut oil
½ cup nonfat plain Greek yogurt or unsweetened applesauce
1 tablespoon unsweetened almond milk
¼ cup chocolate chips or less
Preheat oven to 350°F. Spray a 12-cup muffin tin with nonstick cooking spray. In a medium bowl, whisk together flour, baking soda and salt.
Add bananas, honey, vanilla, oil, egg, almond milk and yogurt (or applesauce) into a blender. Blend on high for 1 minute or until well combined, smooth and creamy.
Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
Divide batter evenly into muffin tin and bake for 20-25 minutes or until toothpick comes out clean or with just a few crumbs attached.
Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day.
Makes 24 mini muffins. Count 2 muffins as a snack.
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