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20th November
written by Michelle

my current little helper and future banana muffin eater


ok, let’s be honest maybe “healthy” and “chocolate” don’t belong in the same sentence, but regardless this is a recipe I’ve adapted over the years and I probably make them at least once a month. They’re good, filling, and make a great on-the-go breakfast! Plus, they’re super easy, like a-two-bowl-one-spoon kind of deal. They are not gluten free, but could probably be easily adapted.

I’ve gotten a few request for the recipe so here it is:

(and for my Guate friends and readers: good news…ALL of the ingredients can be found here! woohoo)


6 bananas large (frozen or room temperature-both work)
1 1/3 c wheat bran
1 1/3 c wheat germ
1 1/3 c wheat flour
1/3 c  brown sugar
1 tsp baking soda
1 tsp baking powder
1 c plain yogurt
1/4 c coconut oil (softened, but not liquid)
3 eggs, 1 egg white
1/3 c brown sugar
1 c mini choc chips (in mind chocolate chips are never optional. You could also add walnuts or even some sprinkled coconut on top would be good!)


Mash bananas in a small glass bowl and set aside.
In a big mixing bowl, mix the dry ingredients (wheat bran-baking powder)
In the same bowl, add the yogurt, coconut oil, eggs, sugar and bananas.
Stir with a wooden spoon until everything is mixed well (you could do this is a mixer, but I don’t have one and a wooden spoon does the job just fine)
Add in chocolate chips and/or walnuts. Fold into batter.
Spoon into lined muffin tins (or sprayed with cooking oi)l about 3/4 of the way full
(these muffins aren’t quite as “cake” like as normal banana muffins. If you’re hosting a brunch or shower and want a sweet, soft, fluffy banana muffin these are probably not the muffin you want to make. These are more like a hearty breakfast muffin with just a touch of chocolate :)
Bake at 425F for 12-15 minutes
Makes: 24 muffins

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