Ingredients
Scale
Wet:
- 1/2 cup mashed ripe banana (about 1.5 medium bananas)
- 1/2 cup greek yogurt
- 2 eggs
- 1/4 cup coconut oil (melted)
- 1/2 cup maple syrup (honey or agave work here, too)
- 1 1/2 tsp vanilla extract
- 1 cup baby spinach (totally optional)
Dry:
- 3/4 cup white whole wheat flour
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp finely ground coffee (optional- I love the depth of flavor this adds)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
Stir in: 1/4 cup mini semi-sweet chocolate chips (plus more to top)
Instructions
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- Line a muffin tin with 12 liners. Preheat oven to 375.
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- In a blender, combine mashed banana, greek yogurt, oil, maple syrup, vanilla and eggs. Blend until smooth.
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- Add in flours, baking powder and soda, sea salt and coffee if using. Pulse until just combined (do not over-blend). Stir in chocolate chips.
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- Scoop into muffin liners, about 3/4 way up. Sprinkle with additional chocolate chips if desired.
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- Bake in preheated oven for 18-19 minutes, until a toothpick comes out clean.