Healthy Banana, Almond, Chocolate Chip Muffins


Breakfast is my jam. I never understood how some people can enjoy brunch but refuse to make time for a lighter version of the NYC preferred meal during the weekday. With a little prep, you can have a filling, to-go breakfast and not have to feel the guilt that comes with that bacon, egg, and cheese from the bodega (although I probably wouldn’t feel that guilty).


Healthy Banana, Almond, Chocolate Chip Muffins

Prep Time: 15 minutes

Cook Time: 18 minutes

Yield: 12 Medium Muffins


  • 2 Tbsp Agave Nectar*
  • 1 Large Organic Egg
  • 1 tsp Vanilla Extract
  • 3 Large Organic Bananas, very ripe and mashed
  • 2 Cups Organic Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 6 oz Greek Yogurt
  • 1/4 Cup Buttermilk
  • 1/2 Cup Almond Pieces
  • 1/2 Cup Chocolate Chips (I use Ghirardelli)
  • Sweetened, Shredded Coconut (Optional)

*You may want to add 2 more tablespoons of agave or honey. These are not sweet as is.

1. Preheat oven to 350 degrees 
2. In a large mixing bowl, beat agave nectar, egg, vanilla, bananas until fluffy for about 1-2 minutes. 
3. Add baking powder, baking soda, and kosher salt. 
4. Slowly add in the flour. 
5. Add as much buttermilk to create a consistency of banana pudding. 
6. Spray muffin pan with a nonstick spray. I used Coconut Oil Spray.
7. Pour into muffin pan leaving 1/4 space to let rise. 
8. Top with coconut if you’d like
9. Bake for 18 minutes
10. Let cool and then enjoy. 



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