Triple Chocolate Banana Bread Muffins

Here’s a good recipe to sneak in healthy foods into your kid’s diet. Most kids will eat baked goods and whole-grains are much more nutritious that all-purpose flour.  Try switching out flours when baking muffins, quick breads and even cookies.  Chances are, they won’t even notice the difference. 

Ingredients:

2 1/3 cups whole wheat flour
2/3 cup sugar
2/3 cup cocoa powder
2 tablespoons cold milled flax (ground)
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 1/3 cup mashed or pureed banana
2/3 cup plain or vanilla yogurt, Greek preferably
2 large eggs, lightly beaten
1 teaspoon vanilla
8 tablespoons butter, melted and cooled to room temperature
1/2 - 3/4 cup dark chocolate chips or chunks
1/2 - 3/4 cup white chocolate chips or chunks

Directions:

In a medium sized bowl, whisk together the whole wheat flour, sugar, cocoa, flax, baking powder, baking soda, and salt until well combined.

In another medium bowl, combine the banana puree, yogurt, eggs, and vanilla. Whisk until combined. Stir in the butter.

Make a well in the center of the dry ingredients. Pour the banana mixture into the flour mixture and stir with a wooden spoon until just combined. Then, stir in the chocolate chips, reserving about 1/4 cup or so for sprinkling on top of the muffins.

Grease 24 standard sized muffins cups. Using a large cookie scoop, fill your muffin tins. Each muffin cup should hold about 3 tablespoons of batter. Sprinkle remaining chocolate chips on top.

Bake at 375 for 17-25 minutes, or until a toothpick comes out clean. Cool in pan for 5 minutes, then remove and cool on a wire rack (or eat).