Servings: 12

INGREDIENTS:
3 bananas
¼ cup of honey
1 teaspoon of vanilla extract
⅓ cup of Greek yogurt
⅓ cup of coconut oil, melted
1 egg
2 tablespoons of cocoa powder
1⅔ cup of whole wheat flour*
½ teaspoon of sea salt
1 teaspoon of baking soda
⅓ cup of mini chocolate chips

*may substitute with gluten-free flour of choice

INSTRUCTIONS:
Preheat oven to 375.
In a large bowl, add bananas. Using a fork mash up bananas until just very small lumps are left. Add honey, vanilla extract, Greek yogurt, coconut oil, and egg.
Using a fork mix until combined.
Add in cocoa powder, white whole wheat flour, salt, and baking soda. Using a spatula, mix until wet and dry ingredients are completely combined!
Fold in the mini chocolate chips.
Line each muffin tin with a cupcake liner (or spray with calorie-free cooking spray so muffins don't stick to pan if not using liner).
Fill each muffin tin ¾ of the way full.
Bake for 15-17 minutes. Serve.