½ cup chocolate chips or you can substitute with chopped nuts
Instructions
Preheat oven to 350*F/180*C/Gas 4 and spray 12 cup standard muffin tin with nonstick cooking spray.
First, in a bowl whisk dry ingredients: flour, baking soda, cinnamon and salt.
Then, in a large bowl mash bananas. Next, add honey, oil, vanilla, milk, Greek yogurt and egg, then, mix until well combined and smooth. You can use electric mixer or whisk by hand.
Add dry ingredients and mix until just combined.
Finally, fold in the chocolate chips or nuts.
Fill muffin tin with batter almost to the top and bake until a toothpick inserted in the muffin comes out almost clean with a few crumbs attached. It takes about 20-25 minutes.
Cool the muffins for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Recipe by at https://laurasglutenfreekitchen.com/2018/02/gluten-free-skinny-chocolate-chip-banana-muffins/