Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Yield: makes 24 muffins, serves 24
Ingredients:
4 medium sized, ripe bananas
2 eggs
1/2 cup yogurt
1/2 cup oil
1/2 cup brown sugar
1/2 cup chocolate chips
Dry ingredients:
/2 cup powdered flax seeds
1 cup powdered oats
1/2 cup powdered quinoa
1 cup whole wheat flour
1/2 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Combine the dry ingredients in a bowl, mix well and set aside. Mash the bananas and set aside.
Preheat the oven to 375 degree F. Either spray the muffin pans with nonstick spray, or use paper liners.
In a large bowl, combine oil, yogurt and sugar. Beat at low speed until well blended. Add eggs, one at a time and beat until combined. Pour in the mashed banana mixture and beat well.
Add in the dry ingredients into the wet mixture, a little at a time. beat on low, or with a wooden spoon until combined. Let the mixture rest for about 5 minutes. Stir again.
Using an ice-cream scoop, divide the batter evenly into 24 cups. Top the muffins with oats and chocolate chips.
Bake for 20 to 23 minutes or until a skewer inserted through the muffin comes out clean. Let teh muffins rest in the baking tray for two minutes, then cool them completely on cooling racks. Store them in airtight boxes or refrigerate for a longer shelf life. Enjoy!
