Ingredients

The following ingredients have 4 Servings
  • 3 Bananas
  • 1/3 cup Avocado oil (or another vegetable oil)
  • 2 Eggs (room temperature )
  • 1/4 cup Agave syrup (or maple syrup)
  • 1 teaspoon Vanilla extract
  • 1/4 cup Yogurt (plain)
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Ground Cinnamon
  • 1 teaspoon Baking soda
  • 1-1/4 cup White Whole wheat flour (about 164 gms)
  • 1/4 cup Flaxseed meal (about 25 gms)
  • 1/4 cup Chocolate chips (I used mini)

Instruction

  • Preheat the oven at 425°F (218°C). Also, grease a 12 count muffin pan (you can use liners if you prefer).
  • In a large bowl, add the peeled banana. Mash them wel with a forkl, but if you like them a little bit chunky, then just mash them coarsely.
  • Add oil, agave syrup, eggs, vanilla extract, yogurt and mix well.
  • Now add the salt, cinnamon and baking soda, and then the whole wheat flour and flax meal. Fold it all gently with the wet ingredients. Do not overmix.
  • Add the mini chocolate chips and mix. Save some to top in the baking pan.
  • Spoon the batter evenly into each muffin cup. Sprinkle some chocolate chips on the top.
  • Bake in preheated oven for 7 minutes then reduce oven temperature to 375 degrees and continue to bake 8-10 minutes until a toothpick inserted into center comes out clean.
  • Remove from muffin pan and let the muffins cool completely on a wire rack and enjoy! Store muffins in an airtight container.