Chocolate Chip Banana Muffin Recipe

This breakfast treat combines the tropical flavors of banana and toasty coconut sugar, a sweetener rich in B-vitamins and minerals, that is less processed than cane sugar. Ceylon cinnamon and nutmeg add complementing spice flavors, while yogurt adds a slight tang in addition to allowing us to use less oil.

Ingredients

• 1 tablespoon

  ground flax seed meal

• 3 tablespoons

  hot water

• 1 ½ cups (165 grams)

  all purpose flour

• 1 1/2 tablespoons

  baking powder

• 3/4 teaspoon

  baking soda

• 1/2 teaspoon

  salt

• 1/4 teaspoon

  Ceylon cinnamon

• 1/4 teaspoon

  nutmeg

• 1 cup (235 grams)

  mashed ripe banana

• 1/4 cup + 2 tablespoons (75 grams)

  coconut sugar

• 1/4 cup + 2 tablespoons (96 grams)

  plain, lowfat yogurt (dairy or non-dairy)

• 1/2 cup (125 ml.)

  canola oil

• 1 teaspoon

  vanilla extract

• 1 ½ cups (255 grams)

  semi sweet chocolate chips

Directions

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

In a tiny bowl or ramekin, use a fork to combine flax meal with hot water and set aside.

In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk and set aside.

Add mashed banana, coconut sugar, yogurt, canola oil and vanilla to a medium bowl. Whisk until combined, then add to bowl of dry ingredients.

Whisk dry and wet ingredients together until a batter forms, taking care not to over whisk. Fold in chocolate morsels and distribute batter evenly among a twelve cup muffin tin.

Bake muffins in oven for fifteen to twenty minutes or until golden around edges and toothpick inserted in the center of a tester muffin comes out crumb free. Allow to cool before eating.