Name: Healthy Banana Chocolate Chip Muffins
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 2
Ingredients: Bob's Red Mill Flour, Whole Wheat; Bob's Red Mill Baking Powder, 14 oz; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Organic Ground Saigon Cinnamon; SIGNATURE SELECTS Honey, Raw, Wildflower; Russell Stover Sugar Free Coconut Chocolate Candy; Open Nature Brown Free Range Large Eggs - 12 ct; Chobani Greek Yogurt Whole Milk Plain 5% Fat - 32 Oz; Banana; Hollywood Beauty Coconut Oil; Guittard Baking Chips Super Cookie Chips Semisweet Chocolate - 10 Oz

Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners and it set aside.
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In a medium bowl, sift together the flour, baking powder, salt, and cinnamon; set aside.
In a separate large bowl, whisk together the honey, sugar, eggs, Greek yogurt, and mashed bananas, mixing until ingredients are fully incorporated.
Add the dry mixture of ingredients to the wet mixture of ingredients and, using a rubber spatula, mix until *just combined. Stop mixing when there's just the faintest trail of dry ingredients left. You don't want to over mix here. 
Fold in the melted coconut oil and mix until it's just combined. 
Finally, fold in the chocolate chips, mixing just until combined.
Divide the batter evenly among prepared muffin tins, filling each tin all the way to the top. 
Bake for 15 to 18 minutes, or until the tops are puffed up and lightly golden brown, and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. Cool muffins at least 5 minutes in the pan before transferring to a cooling rack.
Enjoy muffins warm, or store in a covered container for up to 2 days.

Healthy Banana Chocolate Chip Muffins

Serves 2

35 mins prep

45 mins cook

80 mins total

What you need

How to make