These muffins are sweet enough to feel like an indulgence, which makes my daughter happy –– and the whole grains make me happy.
Banana Almond Chocolate Chip Muffins2 very ripe bananas, mashed
3 tablespoons grapeseed oil
½ cup whole milk yogurt
½ cup 2% milk
¼ cup brown sugar
2 cups white whole wheat flour
½ cup almond flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup semi-sweet chocolate chips
Preheat oven to 375 degrees F. Whisk first 6 ingredients together in a large bowl until thoroughly combined – it’s okay if lumps from the banana remain. Mix dry ingredients (through salt) together in another bowl. Fold dry ingredients into banana mixture until moistened; fold in chocolate chips. Fill paper-lined muffin cups ¾ full (an ice cream scoop makes quick work of it). Bake for 15-20 minutes, or until a skewer comes out clean. Yield: 18 muffins.
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