Whole Grain Banana Muffins

• 1/2 cups Softened Butter
• 3/4 cups Honey
• 2 whole Ripe Bananas
• 1/2 cups Plain Yogurt
• 1 whole Large Egg
• 1 teaspoon Vanilla
• 1-1/2 teaspoon Baking Soda
• 1 teaspoon Sea Salt
• 2 cups Whole Wheat Flour (or Your Favourite Combination Of Flours)
• 1 cup Chocolate Chips Or Walnuts

1. Preheat the oven to 325 degrees F.
2. 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!
3. 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.
4. 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!

butter, honey, bananas, plain yogurt, egg, vanilla, baking soda, salt, whole wheat flour, chocolate chips

Taken from tastykitchen.com/recipes/breads/whole-grain-banana-muffins/ (may not work)