- 1 3/4 cups whole wheat pastry flour(see notes)
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup well-mashed, extra-ripe banana (about 2 medium bananas)
- 1/4 cup pure maple syrup
- 1/4 cup granulated sugar (can omit)
- 2/3 cup plain greek or skyr yogurt
- 1/4 cup milk of choice
- 2 large eggs
- 1/2 TBSP vanilla extract
- 2/3 cup chocolate chips, plus more for topping (I used mix of mini and regular sized)
- Preheat oven to 425ºF and line muffin pan with paper liners, or spray with oil; set aside.
- In a medium bowl whisk together dry ingredients; set aside.
- In large bowl combine well-mashed banana with maple syrup and granulated sugar, if using. Whisk in yogurt, then add eggs and vanilla, whisking until smooth. Slowly add in half of the flour, gently stir a few times then add milk, remaining flour and fold in chocolate chips. Careful not to over-mix or you’ll end up with tough muffins.
- Evenly distribute batter into prepared pan, filling about 2/3 way full. Top with more chocolate chips if you want some to show in the muffin tops. Bake muffins at 425ºF for 5 minutes. Then drop oven temp down to 350ºF and continue baking for 10-15 minutes. Check muffins at 10 minutes with inserted toothpick. Muffins are done when no wet batter is present on the toothpick.
- Allow muffins to cool in pan for a few minutes before transferring to rack to cool completely.
- Muffins best enjoyed within 3-4 days. Best served warm with your favorite butter or nut butter – so good!
FLOUR: You can use half whole wheat, half all-purpose. Or all whole wheat white flour. If using just all-purpose, add an additional 3 tablespoons flour. I have not tested this recipe with a 1:1 gluten-free baking flour; results may vary if you try this.
SUGAR: If your bananas are not very brown or spotty, I recommend adding about 1/4 cup of granulated sugar (i.e. coconut or brown sugar).
YOGURT: This recipe was tested with both greek, skyr and dairy-free yogurt alternatives. All work well.
Recipe adapted from my Yogurt Blueberry Banana Muffins