Chocolate Banana Energy Muffins

• 1 cup White Wheat Flour (all-purpose Ok)
• 1/2 cups Oats (I Used Old Fashioned Oats; You Can Use Oat Bran Too If You Like)
• 1/4 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)
• 1/4 cups Unsweetened Cocoa Powder
• 3/4 teaspoons Baking Soda
• 1/4 teaspoons Kosher Salt (or Any Salt)
• 1 Large Egg
• 1/4 cups Low Fat Buttermilk (or Skim Milk)
• 1/2 teaspoons Vanilla Extract
• 6 Tablespoons Plain Greek Yogurt (or Regular Plain Yogurt - I Used Fat Free Greek Yogurt)
• 1/4 cups Honey
• 2 Medium Bananas, Very Ripe, Peeled
• 2 Tablespoons Mini Chocolate Chips (if Desired)

1. Preheat your oven to 350u0b0F (175u0b0C). Prepare a 12-count standard muffin tin by spraying it with cooking spray or with lining with paper liners (recipe makes 11 muffins).
2. 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.
3. In a large mixing bowl, combine wet ingredients (egg, milk, vanilla extract, yogurt, honey and bananas). Mix to combine.
4. Fold the dry ingredients into the wet until just combined. Do not over-mix. Stir in mini chocolate chips at this stage, if using.
5. Scoop batter into prepared muffin tins and bake at 350u0b0F (175u0b0C) for 18-20 minutes.
6. Remove pan from oven, remove muffins from muffin tin and place on a cooling rack or eat immediately.
7. 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.

white wheat flour, oats, ubc, if, ubc, baking soda, ubc, egg, ubc, vanilla, yogurt, ubc, bananas, chocolate chips

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