Whole Grain Banana Muffins

Preheat the oven to 325 degrees F.

In the bowl of a stand mixer, cream butter and honey together. Mash the bananas slightly with a fork, add and mix. Add yogurt (can substitute sour cream if that’s what you have on hand), egg and vanilla, mix to combine. Add baking soda and salt, mix. Add flour – my personal favourite combination for this recipe is 1 cup stone ground whole wheat, 1/2 cup stone ground spelt, 1/4 cup kamut and 1/4 cup quinoa. However, using all whole wheat works just as well. Mix until flour is just combined. Stir in chocolate chips or nuts, or a mixture of the two. Obviously the addition of chocolate chips makes this recipe no longer completely sugar free, but I usually figure I’m doing so well with the whole grain and no sugar that I can afford a little chocolate to balance it out!

Spoon 1/4 cup of batter into well greased muffin tins (makes between 14-18, depending on how generous you are), or divide between two small loaf pans. Bake 20-25 minutes for muffins, or 50-55 minutes for bread. Done when a toothpick inserted comes out clean.

My family prefers the muffins since they’re easier to grab and go, and I do too. The loaf is nice to slice, butter and take to a church potluck. Turns out moist, sweet and practically guilt free thanks to the lack of white flour and processed sugar. Yummy!