Chocolate Blueberry Banana Muffins

Preheat oven to 350ºF (177ºC). Spray a muffin tin with nonstick spray and lightly flour it. (Alternatively, use muffin baking cups.)

In the bowl of a stand mixer fitted with paddle attachment, beat eggs for 1 minute. Add sugar, Greek yogurt, coconut oil and vanilla. Mix until incorporated. Add bananas and agave nectar (optional, I did not use it) and mix until evenly distributed.

In a separate bowl, toss whole wheat flour, baking soda, baking powder, cinnamon and salt. Add flour mixture to wet ingredients and mix on low until just incorporated. Do not over mix. Using a rubber spatula, gently fold in frozen blueberries and chocolate chips.

Transfer mixture into muffin tin, filling all the way to the top. Sprinkle a few chocolate chips on top if desired.

Bake muffins for 25–30 minutes until toothpick inserted comes out clean and tops are browned. Let muffins cool for about 5 minutes, then transfer to a cooling rack and let cool to room temperature.