1 ¼cupsall-purpose flouror gluten-free flour; I tested with Cup4Cup Gluten Free Flour
½teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsea salt
2largeeggsat room temperature
⅓cuphoney
½cupplain Greek yogurtor sour cream
¼cupcoconut oilor unsalted butter, melted, plus extra for greasing (see notes)
½teaspoonvanilla extract
1cupsemi-sweet chocolate chipsor chocolate chunks or mini chips
Instructions
Prep: Preheat oven to 350°F. Grease or line one 12-muffin tin or two 6-muffin tins (or for mini muffins, a 24-mini muffin tin.) Mash your bananas in a small bowl with the back of a fork or a potato masher and set aside.
Mix the dry ingredients: Place the flour, baking powder, baking soda and salt in a medium mixing bowl and use a whisk to incorporate.
Mix the wet ingredients: In a larger bowl, use the whisk to beat the eggs a little, then add the honey, yogurt, coconut oil and vanilla and whisk again.
Combine: Using a silicone spatula, fold the dry ingredients into the wet until just incorporated (don't over mix.) Fold the mashed bananas and chocolate chips into the batter and then divide it evenly into the muffin cups.
Bake: Bake muffins for 21-23 minutes (13-15 minutes for mini muffins), or until a toothpick comes out clean. Let muffins cool in the tins for 5 minutes, and then remove onto a wire rack to finish cooling.
Enjoy: Serve immediately, or save covered for up to 4 days in the fridge or up to 2 months in the freezer.
Notes
To melt the coconut oil or butter: Place it in a glass measuring cup or bowl and microwave at 50% power for 30 seconds, watching closely and removing when it just melts. Add a little extra time if needed.Storage: These muffins will stay fresh for up to 4 days in the fridge or up to 2 months in the freezer.