Banana, Oats, Millet and Chocolate Chip Muffins

• 2 cups whole wheat flour
• 1/4 cup soy flour plus 1 tbs, or use whole wheat flour
• 1/2 cup rolled oats quick-cooking or rolled
• 1/4 cup ground flax seed or wheat germ, wheat bran
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 13 cup millet
• 3/4 cup applesauce
• 2 large eggs
• 2 cups bananas mashed over-ripe
• 1/4 cup raisins, seedless
• 1/4 cup sunflower seeds
• 1/2 cup chocolate chips (semi-sweet) or bittersweet

1. Preheat oven to 350F (180C) .
2. In a large bowl, mix together flours, oats, flax seed meal, baking soda, salt, and millet.
3. Set aside.
4. In another bowl, mix together applesauce, eggs and bananas until well blended.
5. Add liquid mixture into flour mixture, and stir until just combined and moistened.
6. Stir in raisins, sunflower seeds and chocolate chips.
7. Divide batter evenly into non-stick 12 muffin tin lined with paper cups, or silicone cups, or coated with cooking spray.
8. Bake for 35 to 45 minutes or until browned and test skewer inserted center comes out clean.
9. Let muffins cool in pan on wire rack for 10 minutes.
10. Remove muffins from pan, serve warm or let cool on wire rack to room temperature.
11. Muffins can be kept in air-tight container in the refrigerator for up to 1 week, or in the freezer for up to 1 month.

whole wheat flour, soy flour, rolled oats, ground flax, baking soda, salt, millet, applesauce, eggs, bananas mashed over, raisins, sunflower seeds, chocolate chips

Taken from recipeland.com/recipe/v/banana-oats-millet-chocolate-ch-53298 (may not work)