Chocolate Banana Muffins

Chocolate Banana Muffins

These make a yummy, somewhat low fat, snack. Add a bit of peanut butter for protein and they are a great breakfast or mid-afternoon energy booster. They are quick and easy to make and freeze very well.

• 2 C flour (Whatever kinds you like; I used 1 C each of spelt and barley. Sometimes I toss in some rolled oats)
• 1/2 C brown sugar
• 1/3 C unsweetened cocoa powder
• 2 t baking soda
• 1 t cinnamon
• 3 large overly ripe bananas; mashed
• 1 egg
• 1/2 cup plain yogurt or buttermilk
• 2 t vanilla
• 1/4 C dried Michigan cherries
• 1/4 C chocolate chips

Preheat oven to 350. Generously grease and flour a muffin tin (12).

Combine wet and dry ingredients separately. Add wet to dry and stir just until combined. Gently fold in cherries and chocolate chips.

I use a large cookie scoop to place dough into muffin tins. Bake for 12 - 15 minutes or until a toothpick comes out clean.

Yeild: 12 muffins