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
- Preheat oven to 350°F, use convection if you have it; lightly grease muffin pans.
- Wet mix: in a large mixing bowl, beat the eggs, add remaining ingredients and whisk until smooth.
- Other ingredients: combine and add to wet mix.
- Final batter: combine dry and wet mixes, folding gently until no dry spots remain. Do not over mix. Do NOT beat smooth.
- Fill muffin cups close to top.
- Bake 18-22 minutes, or until the tops JUST spring back. Do not over bake or muffins will be tough.
- Remove from oven, set in pans for 5-10 minutes, then remove to cooling rack.
Makes 16 muffins
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