Banana Chocolate Chip Muffins

I've had this post hanging out in my drafts for a few weeks now, pretty much ready to go except I couldn't figure out what to say about this recipe. (Also, February flew by in a flash!) This is my go-to muffin recipe - I honestly can't remember the last time I made a different batch of muffins. These are hearty and not overly sweet, which makes them perfect for breakfast (or first breakfast, if you're a hobbit or, well, me). When banana and chocolate come together, what's not to love? The raw millet adds a nice crunch to each bite, and the oats help make this more filling than your usual banana muffin.

The other thing I absolutely love about this recipe is how versatile it is. Coconut oil can be swapped out for any neutral oil you have in the pantry. Your dairy or non-dairy milk of choice works really well here - I've made this recipe with all sorts of milks and it's always tasty. If you don't have whole wheat flour on hand, just go ahead and use all-purpose instead. And if you can't find millet (it's with the grains), just omit it. See? Work with what you have, not with what you don't. I've also tossed in dried cranberries, sunflower seeds, and almonds when I didn't have chocolate chips on hand and the muffins still came out awesome. So get creative!

Banana Choc Chip Muffins

makes 6 jumbo muffins or 12 regular muffins

• 3 small ripe bananas
• 1 large egg
• ½ cup brown sugar
• ¼ cup white sugar
• ¼ cup coconut oil
• 1 teaspoon vanilla extract
• ¼ cup almond or oat milk
• 1 cup whole wheat flour
• ½ cup all purpose flour
• ½ cup rolled oats
• 2 teaspoons baking soda
• 1 teaspoon salt
• 3 teaspoons raw millet
• ½ cup chocolate chips

Preheat the oven to 350° and line a muffin pan with paper liners, or lightly spray with neutral oil if not using liners.
In a medium bowl, combine the flours, oats, baking soda, salt, and millet.
In a large bowl, mash up the bananas and mix in the egg, sugars, coconut oil, vanilla extract, and almond milk.
Stir the dry ingredients into the wet until combined.
Stir in the chocolate chips.
Using a scoop or a spoon, fill the muffin liners 3/4 full.
Bake jumbo muffins for 25-30 minutes, or regular muffins for 20-15 minutes.
Let the muffins cool in the pans for 15 minutes, then flip them out upside down onto a cooling rack. Once the bottoms are cool, flip them over and let them cool completely.
Cooled muffins keep well in an airtight container or bag. I like to make a double batch and freeze half, then I pull out muffins as I need them and let them come back to room temperature.

What should I make next? What's your favorite kind of muffin?

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