Banana Choc Chip Muffins

Adapted from Ambitious Kitchen

Makes: 12 muffins

Ingredients:

Dry:

• 1 cup whole wheat flour
• ½ cup quick oats
• 1 teaspoon baking soda
• ¼ teaspoon salt

Wet:

• 3 very ripe bananas (about 1 ¼ cup mashed)
• ½ cup plain greek yogurt
• ¼ cup honey
• 2 tablespoon oil
• 1 tsp vanilla extract
• 1 egg
• A handful of dark chocolate chips

Directions:

1. Preheat oven to 190°C (375°F). Lightly grease muffin tin.
2. In a medium bowl, mix dry ingredients together and set aside.
3. In a large bowl, mash bananas with a fork. Then add the rest of the wet ingredients and mix well.
4. Add dry ingredients to wet ingredients and gently mix until JUST combined (don’t overmix!) Add in chocolate chips.
5. Divide batter into muffin tin(s) and sprinkle with more chocolate chips. Bake for 18-20 minutes, until a toothpick comes out clean inserted into muffins. Best served warm!

Notes:

Store muffins in the fridge in an air-tight container for up to 4 days, or freeze them for up to 3 months.