In a large mixing bowl, beat honey, agave nectar, egg, vanilla and banana until blended. Add flours, baking powder, baking soda, salt, and yogurt. Beat for 1-2 minutes until fully combined. Fold in chocolate morsels.
Grease cupcake tin with nonstick baking spray. Spoon batter into each tin (about ¼ cup).
Bake in a 350 degree F oven for 18-20 minutes. For mini muffins, bake 11-13 minutes.
Remove and cool on wire rack. Store in an airtight container for up to 5 days or freeze for later use. ENJOY.
For mini muffins, recipe makes about 36 muffins.
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