Instructions

Step 1

Preheat the oven to 350°F (175°C) and line a muffin tray with liners or use a silicone muffin tray.

Step 2

Add the banana, egg, yogurt, coconut oil, maple syrup, and vanilla to a large bowl. Mix well to combine.

Step 3

Add the baking soda, salt, and flour. Use a spatula to mix until just combined. Gently fold in the chocolate chips. Do not over-mix.

Step 4

Divide the batter evenly between muffin cups. Bake for 20 to 24 minutes or until firm to the touch. Transfer the muffins to a cooling rack to cool completely. Enjoy!

Notes About Recipe

• Leftovers: Refrigerate in an airtight container for up to four days.
• Serving Size: One serving is one muffin.
• More Flavor: Add cinnamon.
• Additional Toppings: Top with chopped walnuts rather than chocolate chips.
• Gluten-Free Flour: This recipe was tested using Bob’s Red Mill 1-to-1 Gluten-Free Flour. If using another type of flour, results may vary.
• How to Measure Flour: Fluff the flour first and then spoon it into your measuring cup. Use the back of a knife to level off the flour. Do not scoop the flour with your measuring cup or pack the flour in and/or tap it to get more flour in. This will result in extra flour being used, which will make your muffins dry and crumbly.

Download Recipe

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