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Yogo-Choco Banana Muffin

25 Jul. 2013 Posted by Hannah Mich

Okay, this muffin is awesome. It is moist, sweet, chocolatey goodness. And YES it is good for you. It has a few more ingredients than I prefer for a muffin, but it is well worth it. I eat this muffin with an egg in the morning. I eat this muffin for a mid-day snack. I eat this muffin as a dessert. It is fabulous!

Ingredient List: 

2 cups all-purpose unbleached flour
1/4 cup almond flour
1/4 cup wheat germ
1/3 cup extra virgin olive oil
2 tsp flaxseed oil
2 ripe bananas
2 organic free-range eggs (local is best!)
1/2 cup of organic plain yogurt (I prefer and use Kalona SuperNatural)
1/3 cup of water or slightly more (this is used to get the muffin batter to the right thickness and texture)
1.5 tsp vanilla
1/2 cup dark chocolate chips
1/2 tsp slightly rounded tsp of baking soda
2 tsp baking powder
1/2 tsp salt

Directions: 

Preheat oven to 400 degrees. In a large mixing bowl mash the bananas. Add and mix to the banana the eggs, sugar, vanilla, oil and yogurt. slowly mix in the dry ingredients (flour, almond flour, wheat germ, baking soda, baking powder and salt). Add water gradually until you get a clumpy pudding like consistency. The dough should not be runny or overly "smooth." Mix in the chocolate chips at the end. Pour into either a greased or lined muffin pan (quantity 12). Fill the cups to the top. Bake for 12-14 minutes and promptly remove muffins from the pan onto a cooling rack. Let cool for 5-10 minutes and enjoy!

Recipe Type: 
Serves: 
12
Ready Time: 
29
Prep Time: 
15
Cook Time: 
14
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