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
• 1 cup chocolate chips

Topping

• ¼ cup brown sugar
• ½ tsp cinnamon
• 3-4 tbsp cold butter

DIRECTIONS

1. Preheat oven to 400°F, use convection if you have it; lightly grease muffin pans
2. Topping: mix brown sugar and cinnamon, cut in butter till crumbly, set aside
3. Wet mix: in a large mixing bowl, beat the eggs, add remaining ingredients and whisk until smooth
4. Other ingredients: combine and add to wet mix
5. Final batter: combine dry and wet mixes, folding gently until no dry spots remain. Do not over mix. Do NOT beat smooth.
6. Fill muffin cups close to top
7. Bake 18-22 minutes, or until the tops JUST spring back. Do not over bake or muffins will be tough
8. Remove from oven, set in pans for 5-10 minutes, then remove to cooling rack

Makes 16 muffins