Banana Muffins with Greek Yogurt

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper liners or grease thoroughly with oil.
2. In a large mixing bowl, mash the bananas until they reach a velvety consistency. Stir in the melted coconut oil, Greek yogurt, vanilla extract, and lemon juice, whisking until the mixture is smooth and emulsified.
3. Sift the all-purpose flour, brown sugar, baking soda, baking powder, and kosher salt directly into the wet ingredients. Gently fold the mixture together with a spatula until no streaks of dry flour remain.
4. Fold in the semi-sweet chocolate chips and chopped walnuts.
5. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.