Chocolate Blueberry Banana Muffins

• 2 Large Eggs
• 1/2 cups Unrefined Sugar
• 1/2 cups Plain Greek Yogurt
• 1/3 cups Melted Coconut Oil (not Hot)
• 1 teaspoon Vanilla Extract
• 2 Large Mashed Overripe Bananas
• 1 Tablespoon Agave Nectar (optional)
• 2 cups Whole Wheat Flour
• 1 teaspoon Baking Soda
• 2 teaspoons Baking Powder
• 1/4 teaspoons Cinnamon
• 1/8 teaspoons Salt
• 1/2 cups Frozen Blueberries
• 1/2 cups Semi-Sweet Chocolate Chips

1. Preheat oven to 350u0b0F (177u0b0C). Spray a muffin tin with nonstick spray and lightly flour it. (Alternatively, use muffin baking cups.)
2. In the bowl of a stand mixer fitted with paddle attachment, beat eggs for 1 minute. Add sugar, Greek yogurt, coconut oil and vanilla. Mix until incorporated. Add bananas and agave nectar (optional, I did not use it) and mix until evenly distributed.
3. In a separate bowl, toss whole wheat flour, baking soda, baking powder, cinnamon and salt. Add flour mixture to wet ingredients and mix on low until just incorporated. Do not over mix. Using a rubber spatula, gently fold in frozen blueberries and chocolate chips.
4. Transfer mixture into muffin tin, filling all the way to the top. Sprinkle a few chocolate chips on top if desired.
5. Bake muffins for 25-30 minutes until toothpick inserted comes out clean and tops are browned. Let muffins cool for about 5 minutes, then transfer to a cooling rack and let cool to room temperature.

eggs, unrefined sugar, greek yogurt, coconut oil, vanilla, mashed overripe bananas, whole wheat flour, baking soda, baking powder, ubc, salt, frozen blueberries, semisweet chocolate chips

Taken from tastykitchen.com/recipes/breads/chocolate-blueberry-banana-muffins/ (may not work)