Prep: Preheat your oven to 325°F and grease a muffin tin or line it with paper liners. Set aside.
Mix wet ingredients: In a large bowl, whisk together eggs, mashed bananas, yogurt, milk, maple syrup, vanilla extract, and coconut oil until smooth.
⅓ cup coconut oil, ¼ cup maple syrup, 2 large eggs, 1 cup mashed bananas, 3 tablespoons milk, 1 teaspoon pure vanilla extract, 3 tablespoons yogurt or kefir
Mix dry ingredients: In a separate bowl, combine whole wheat flour, baking soda, cinnamon, and salt.
1 + ¾ cup wholewheat flour, 1 teaspoon baking soda, ½ teaspoon cinnamon, ½ teaspoon salt
Combine wet and dry ingredients: Gradually add the dry ingredients to the banana mixture in two batches, using a sifter.
Mix ins (optional): Add ½–¾ cup of chocolate chips or ½ cup of dried fruit/nuts for extra flavor. Stir until well combined.
½ cup chocolate chunks or chips
Bake: Spoon the batter into the muffin tin, filling each cup about ¾ of the way. If you’d like, add a banana slice on top of each muffin for extra sweetness. Bake for 18–22 minutes, checking for doneness with a toothpick.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
