Banana Chocolate Chip Muffins: Healthy Alternative Edition

I made a similar version of this recipe about a month ago and I just couldn't get over how good they were being sugar free and somewhat healthy! I decided to go all the way and put all the healthiness I could think of in them. So, here you go!

What you'll need:

-3 to 4 medium ripe bananas (if you have 3 super ripe ones, they'll be as good as 4 plain ripe ones)
-1/4 cup Truvia
-1 tbsp. agave nectar
-1 egg
-1/4 cup coconut oil
-1 tsp. baking soda
-1 tsp. baking powder
-1/2 tsp. salt
-1/2 tsp. cinnamon
-1 cup whole wheat flour
-1/2 cup wheat bran
-1 tbsp. flax-seed (optional)
-1/3 to 1/2 cup semi-sweet or dark chocolate chips (I use mini sized ones in muffins)

Yields ~12 large muffins (you could do mini muffins as well :) )

Preheat your oven to 375.

 In a stand up mixer, mix the bananas until they consistency doesn't change anymore.

Cream the 1/4 cup of Truvia, egg, 1 tablespoon of agave, and 1/4 cup of coconut oil until consistent. (I know, I know, coconut oil does weird things.)

 Next, add the 1 teaspoons of baking soda and powder, 1/2 teaspoon of salt, and 1/2 teaspoon of cinnamon and mix. Then add the 1 cup of whole wheat flour, 1/2 cup of wheat bran and 1 tablespoon of flax-seed and mix until consistent.

The batter should look like this.

Add the chocolate chips and your batter is complete!

 Fill up each muffin mold with about 2/3 of batter or less. Put them in the oven for about 18 minutes or until brown on the edges on top.

Let them cool on a wire rack until they are just warm and enjoy this healthy delight!

P.S. These are the products I used in creating these delicious muffins!