If you haven’t figured out yet that I love chocolate (my whole family does, I promise it’s not just me!), here’s another opportunity!  I love chocolate.  I especially love it when it’s warm and you can spread butter over it.  Oh my.  I better stop before I start drooling.

If you like chocolate and you like banana muffins, you will probably like this recipe!  It is a family favorite, and when I don’t add chocolate chips, it’s our favorite banana muffin or bread recipe.

Try it and let me know what you think!

Ingredients:

2 cups freshly milled hard or soft white wheat flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

1 T cinnamon

½ c Sucanat

½ c toasted walnuts, optional

2 eggs

2 tsp vanilla

1/3 c oil (coconut oil gives a wonderful flavor!)

¼ c whole milk plain yogurt

3 ripe bananas, mashed

Chocolate chips to your heart’s content

Directions:

1. Preheat oven to 350 for bread or 400 for muffins.  Grease pan or tins generously (I use butter).
2. Combine dry ingredients in a small bowl.  Set aside.
3. Combine wet ingredients in a large bowl; add the dry ingredients and stir until just blended.  Add in the chocolate chips.
4. Pour into bread pan or drop into muffin tin with measuring cup or ice cream scoop.
5. Put in the oven and set a timer for 45-55 minutes for the bread and 15-20 minutes for muffins.  The length of time depends on how gooey or how done you prefer your muffins.
6. Slather butter on those babies and enjoy!

Note:    Ideally, it would be best to soak your flour over night with an acidic medium.  I am not dogmatic about soaking, but do prefer it.  There are times when it’s a last minute decision or I completely forget about it.  Remember, I am all about balance!