These banana chocolate chip muffins are in heavy rotation at our house. It is another crowd-pleasing recipe from At Home: Sarah Style. This recipe makes about three dozen mini-muffins, so I always make a dozen at a time and freeze the remaining batter, making it fairly easy to always have fresh muffins on hand for snack. My favourite part is that it uses a nutritious flour blend that can be swapped for all-purpose flour in most recipes.
3 very ripe bananas
1/4 cup butter
1/4 cup coconut (or cane) sugar
1 cup organic yogurt
3 large eggs
2 teaspoons vanilla extract
1 teaspoon salt
1 teaspoon baking soda
1 cup unsweetened coconut flakes
2 cups flour blend (see below)
1 cup dark chocolate chips
Mix equal parts of dark rye flour, ground flax and ground almond meal. I use two cups of each to create 6 cups of flour blend, and store in an airtight container. Use quinoa flour instead of dark rye flour for a gluten-free version.
Preheat oven to 350°F.
In a food processor or blender, combine bananas, butter and sugar and purée until whipped smooth. Add yogurt, eggs and vanilla, and purée again until blended.
In a large bowl, combine and mix salt, baking soda, coconut and flour.
Pour banana mixture into the dry mixture and stir with a spatula until just mixed. Do not overmix. Add chocolate chips and fold them in until just combined.
Spoon the batter into mini muffin tins and bake for 18-22 minutes.