Banana Chocolate Chip Muffins

Plate of banana chocolate chip muffins.
If you didn’t know this before about me, I am saying it loud and proud— I am a bananaholic. I like them in my smoothies, in my desserts, or just eating one when I’m on the go. Bananas are full of antioxidants and rich in nutrients. I love them in this recipe and by adding my collagen I have made these muffins a protein bomb!
10 minutes 25 minutes 35 minutes
YIELD: About 20 muffins, 1 muffin per serving
  • ½ cup Skyr (Icelandic style yogurt, vanilla or plain)
  • ¾ cup all-purpose flour
  • ¾ cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 egg
  • ½ cup canola oil
  • 1 tsp vanilla extract
  • 1 cup mashed ripe bananas (2-3 medium size)
  • ¾ cup semisweet chocolate chips
  • 4 scoops (4 servings) just björn marine collagen
How to Make it
  1. Preheat your oven to 350°F
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, collagen, and salt - mix well together.
  3. In another large bowl whisk together the egg, oil, skyr, and vanilla extract.
  4. Add the wet ingredients into the dry and stir carefully until well mixed together.
  5. Fold in the Bananas and chocolate chips.
  6. Fill paper-lined muffin cups two thirds full.
  7. Bake at 350°F for 22 - 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  8. Cool for 5 minutes before removing from muffin pan to cooling/wire rack.