Banana Chocolate Chip Muffins

I discovered this recipe for muffins about 15 years ago. They are my all-time favorite banana muffin, partly because they are so tasty, but also because they are so good for you. If you weren't mixing up the batter yourself, you'd never know that these are low in fat and packed full of nourishing ingredients. But knowing that makes them taste a little better. My guys can scarf down several of these with a glass of milk and think nothing of it.

Banana Chocolate Chip Muffins
makes 18

2 cups whole wheat flour
(or mixed white and wheat or all white)
¾ cup wheat bran
½ cup wheat germ
pinch salt
1½ t. baking soda
1 t. baking powder
1 cup plain yogurt
2 lrg. ripe bananas, mashed
1 egg, lightly beaten
½ cup honey
2 T. vegetable oil
½ cup mini semi-sweet choc. chips
½ cup chopped walnuts (optional)


Preheat oven to 425 degrees F.
Lightly grease 18 muffin tins or line with papers.
In large bowl, combine first six (dry) ingredients.
In a medium bowl, combine yogurt, bananas, egg, honey and oil.
Mix with dry ingredients.
Add chocolate chips and walnuts, if desired.
Spoon into tins.
Bake for 15-20 minutes (check them after 15)
until toothpick inserted comes out clean.


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