Thursday, July 26, 2012

Whole Wheat Chocolate Chip Cherry Banana Muffins


Fresh cherry (freshly picked and delivered to you by your friend, perferably ;), bananas, walnuts, and chocolate chips--is your mouth watery yet?  Make it with whole wheat flour and coconut oil and you have a match your health conscious conscience will approve of.  Say health conscious conscience three hurry up and make these while fresh cherries are in abundance.  

Whole Wheat Chocolate Chip Cherry Banana Muffins
(Yield – 12 muffins)
  • 3 bananas, mashed
  • 2 eggs
  • 1/4 cup coconut oil, melted
  • 1/2 cup Greek yogurt
  • 3/4 cup packed brown sugar (I used sucanut)
  • 1 teaspoon vanilla extract
  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg (or omit)
  • 1/2 teaspoon cinnamon
  • 1 cup cherries, pitted and sliced
  • 1/4 cup dark chocolate chips
  • 1/4 cup walnuts, chopped
  • Pre-heat oven to 375F and line a muffin tin with paper liners or spray the muffin tin with cooking spray.
  • In a large bowl, whisk together the mashed bananas, eggs, coconut oil, Greek yogurt, brown sugar and vanilla until well combined.
  • In a separate bowl, add the whole wheat flour, baking soda, salt, nutmeg and cinnamon. Stir to mix.
  • Add the flour mixture into the mashed banana mixture and gently fold. Be careful not overmix.
  • Add the cherries, dark chocolate chips and walnut to the batter.
  • Scoop the batter into the muffin tins and bake at 375F for approximately 17-20 minutes or until the muffin tops spring back when pressed lightly.
  • Cool for 5-10 minutes before removing from the muffin tins.
Reposted with mild adjustments from here.