Ingredients:

  • 1.5 cups over-ripe mashed bananas
  • 0.5 cup plain full-fat Greek yogurt
  • 1 large egg
  • 0.25 cup neutral oil
  • 0.33 cup maple syrup
  • 1 tsp pure vanilla extract
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp sea salt
  • 1 tsp ground cinnamon
  • 0.5 cup mini semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C). In a large bowl, mash the bananas until they reach a liquid consistency with only very small lumps remaining.
  2. Whisk in the Greek yogurt, egg, oil, maple syrup, and vanilla extract. Whisk vigorously for 30 seconds until the mixture is pale and completely emulsified.
  3. Sift the flour, baking soda, baking powder, salt, and cinnamon directly over the wet ingredients. Use a silicone spatula to gently fold the dry ingredients into the wet until just combined; do not overmix.
  4. Gently fold in the mini semi-sweet chocolate chips.
  5. Using a small cookie scoop, portion the batter into a greased 24-count mini muffin tin. Bake for 10 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.