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Banana Chocolate Walnut Muffins

Citation: Goodful

Ingredients:

3 ripe bananas

2 eggs

1/2 cup Greek Yogurt (I used regular yogurt)

1/2 cup almond milk (you can use any milk you want)

1/2 cup maple syrup

1 teaspoon vanilla

1 cup of whole wheat flour

1/2 cup cocoa powder

1 teaspoon salt

1/2 cup chocolate chips (I used mini chocolate chips because they are cute)

2 cups of walnuts (whole or chopped depending on your preference)

Method:

Take out a muffin tin and fill each space with a cupcake liner. I like parchment liners myself. You can skip this step if you want, but it makes clean up easier!

Preheat oven to 350 degrees.

Take out 2 mixing bowls - one medium and one small.

In the medium mixing bowl, mash 3 bananas with fork, or potato masher. Add 2 eggs and mix. Add Greek yogurt, almond milk, maple syrup, and vanilla.

In the small mixing bowl, whisk together whole wheat flour, cocoa powder, and salt.

Add the small bowl of dry ingredients to the medium bowl of wet ingredients. Mix well. Add chocolate chips.

 

Method 1: Add chopped walnuts in batter. Using a 1/3 cup dry measuring cup or ice cream scoop, transfer batter to muffin tin, filling them 2/3 full.

Method 2: Using a 1/3 cup dry measuring cup or ice cream scoop, transfer batter to muffin tin, filling them 2/3 full. Place one whole walnut on each muffin, and press in just slightly.

Bake for 30 minutes on center rack in the oven. This recipe makes 24 muffins. I have one muffin tin so I did two batches.

Let cool before eating, store in Ziplock bag in the fridge. 

Tips: Dry ingredients (like the whole wheat flour in this recipe) need dry measuring cups that usually come in a set with 1/4 cup, 1/3 cup. 1/2 cup, 3/4 cup and 1 cup. Liquid ingredients (like the Greek yogurt in this recipe) need to be measured with a liquid measuring cup that an be glass or plastic and have notches on the side. 

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