Banana Muffins

Preheat oven to 350°F. Lightly coat a 12-cup muffin tin with cooking spray.

Whisk whole-wheat flour (or buckwheat flour), all-purpose flour, baking soda, baking powder, nutmeg and salt together in a medium bowl. Whisk mashed bananas, oil, yogurt, honey, egg and vanilla together in a large bowl until well combined. Add the flour mixture to the banana mixture; whisk until thoroughly incorporated. Fold in chocolate chips until evenly distributed.

Spoon the batter into the prepared muffin cups, about 1/4 cup each. Bake until golden and a wooden pick inserted in the centers comes out clean, 15 to 17 minutes. Let cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.