The get-out-the-door-and-go-to-school battle was in full force this morning, and I've been rendered mentally exhausted by my 10 year old who can be anything but easy when the wrong mood strikes him.
In lieu of this morning tears, I'm going to leave you with these simple and comforting muffins, and not many words, as I plan for the peace treaty I'll need to put forth to Jackson upon his return at 3:30pm.
Wish me luck!
Banana, Ginger and Dark Chocolate Muffins
- 1 1/4 cup all purpose flour
- 1 1/4 cup whole-wheat flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1/2 cup brown sugar
- 1/2 cup plain yogurt
- 1/2 cup canola/olive oil
- 3 eggs
- 2 teaspoons vanilla
- 6 bananas
- 100g chopped dark chocolate
Preheat the oven to 350 degrees.
Combine the flours, baking soda, baking powder, salt, and ginger in a medium mixing bowl and set aside.
Whisk together the sugar, yogurt, oil, eggs, and vanilla. Add the to dry ingredients and stir, just to combine.
Puree the bananas and add them to muffin mixture along with the chopped chocolate. Fold everything together, taking care not to over-mix the batter.
Lightly grease the muffin tins and fill 3/4 of the way with the batter. Baked the muffins for 18 minutes and allow to cool for 5 minutes before removing from the pan.
Make 20 regular size muffins.