An easy whole grain, lightly sweetened take on your traditional Banana Chocolate Chip Muffins.
Measure out dry ingredients (except chocolate chips) and whisk together in a large bowl.
In a medium bowl, beat the egg and mix in bananas, honey, coconut oil and milk.
Create a well in the centre of the dry ingredients and pour the wet ingredient mixture into the well. Stir to moisten the batter, but be careful not to overmix. The batter should be lumpy.
Fold in the chocolate chips. In a muffin tin lined with paper muffin cups, pour 1/4 cup batter into each muffin cup.
Bake at 375F for 20-25 minutes. When finished baking, allow muffins to cool for a few minutes in the muffin tin until transferring to a wire cooling rack.