BANANA– CHOCOLATE CHIP MUFFINS

ACTIVE 15 MIN. TOTAL 40 MIN. MAKES 12

3 large ripe bananas

(11/2 cups)

2 large eggs

1/3 cup maple

syrup

1/4 cup coconut oil,

melted

2 Tbsp milk

2 tsp pure

vanilla extract 2 cups oldfashioned oats 1 tsp baking

powder

1 tsp baking soda 1/4 tsp kosher salt 1/2 cup bittersweet chocolate chips, divided 1 cup unsweetened flaked coconut

1. Heat oven to

350°F. Line 12-cup muffin pan with paper liners.

2. In blender, place bananas, eggs, maple syrup, coconut oil, milk, and vanilla.Top with oats, baking powder, baking soda, and salt. Puree until smooth, scraping down side of blender as necessary. Add ¼ cup chocolate chips; pulse twice.

3. Divide among muffin cups and top with coconut and remaining chips. Bake until wooden pick inserted into centers comes out clean, 18 to 22 min.

PER MUFFIN 246 cal, 4 g pro, 29 g carb, 4 g fiber, 13 g sugars (8.5 g added sugars), 14 g fat (10.5 g sat fat), 31 mg chol, 208 mg sodium