Chocolate Banana Energy Muffins

Ingredients

• 1 cup White Wheat Flour (all-purpose Ok)
• ½ cups Oats (I Used Old Fashioned Oats; You Can Use Oat Bran Too If You Like)
• ¼ cups Almond Meal (ground Or Finely Chopped Almonds)
• 2 Tablespoons Wheat Germ (optional, But If Not Using Just Replace With An Equal Amount Of Flour)
• ¼ cups Unsweetened Cocoa Powder
• ¾ teaspoons Baking Soda
• ¼ teaspoons Kosher Salt (or Any Salt)
• 1  Large Egg
• ¼ cups Low Fat Buttermilk (or Skim Milk)
• ½ teaspoons Vanilla Extract
• 6 Tablespoons Plain Greek Yogurt (or Regular Plain Yogurt – I Used Fat Free Greek Yogurt)
• ¼ cups Honey
• 2  Medium Bananas, Very Ripe, Peeled
• 2 Tablespoons Mini Chocolate Chips (if Desired)

Preparation Instructions

Preheat your oven to 350°F (175°C). Prepare a 12-count standard muffin tin by spraying it with cooking spray or with lining with paper liners (recipe makes 11 muffins).

Combine all of the dry ingredients into a medium sized bowl (flour, oats, almond meal, wheat germ, cocoa powder, baking soda and salt) and whisk to combine.

In a large mixing bowl, combine wet ingredients (egg, milk, vanilla extract, yogurt, honey and bananas). Mix to combine.

Fold the dry ingredients into the wet until just combined. Do not over-mix. Stir in mini chocolate chips at this stage, if using.

Scoop batter into prepared muffin tins and bake at 350°F (175°C) for 18-20 minutes.

Remove pan from oven, remove muffins from muffin tin and place on a cooling rack or eat immediately.

Tip: When bananas go brown, just toss them into the freezer (peeled or unpeeled) where they’ll stay until it’s time to bake these muffins or banana bread.