These healthy Banana Chocolate Chip muffins are full of banana flavor, with much less fat than the traditional version. This recipe makes it possible to eat healthier while still indulging in delicious baked goods!
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 1/4 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.
Notes
For mini muffins, recipe makes about 36 muffins.
This recipe yields about 18 standard sized muffins or 36 mini muffins.
To make mini muffins you will need to shorten the baking time. Smaller muffins cook through faster!
Feel free to swap out the chocolate chips for other favorite muffin mix-ins like chopped walnuts or pecans. Or use a little of both!