Banana Chocolate Chip Muffins

Popular with the kids and provides tons of slow-burn energy.

Dry mix

• 1 bag GRAINSTORM Ancient Grain Muffin Mix
  Or mill your own

Wet mix

• 2 large eggs
• ½ stick (4 tbsp.) butter, melted
• 2 tbsp. extra virgin olive oil
• 1¾ cups plain yogurt
• 1 tsp. vanilla extract
• 1 tsp. cinnamon

Other ingredients

• 2 large over-ripe bananas, mashed (equals about 1 cup)
• 1 cup chocolate chips

DIRECTIONS

1. Preheat oven to 350°F, use convection if you have it; lightly grease muffin pans.
2. Wet mix: in a large mixing bowl, beat the eggs, add remaining ingredients and whisk until smooth.
3. Other ingredients: combine and add to wet mix.
4. Final batter: combine dry and wet mixes, folding gently until no dry spots remain. Do not over mix. Do NOT beat smooth.
5. Fill muffin cups close to top.
6. Bake 18-22 minutes, or until the tops JUST spring back. Do not over bake or muffins will be tough.
7. Remove from oven, set in pans for 5-10 minutes, then remove to cooling rack.

Optional: For a streusel topping, you could mix 1/4 cup brown sugar, 1/2 tsp. cinnamon, and 3-4 tbsp. cold butter. Sprinkle it on top of the muffins just before baking.

Makes 16 muffins