Banana Nut Chocolate-chunk Berry muffins bring back the homemade goodness of old, with a healthy twist!
1 dozen muffins or 48 mini muffins
1½ Cups All-Purpose Flour
1 Cup Chopped Walnuts
½ Cup Toasted Wheat Germ
½ Cup Brown Sugar
1 TBsp Baking Powder
1 TBsp Ground Cinnamon
½ Tsp Salt
¼ Tsp Ground Nutmeg
¾ Cup Semi-Sweet or Dark Chocolate Chips
½ Cup Goji Berrires (Can substitute raisins or dried cranberries)
3 Ripe Bananas, mashed
¾ Cup Chocolate Soy Milk
5 TBsp Melted Light Butter
No nutrition information available
Preheat oven to 375F. Fit 12 muffin cups with liners and spray with cooking spray.
Mix flour, wanuts, wheat germ, brown sugar, baking powder, cinnamon, salt, nutmeg, chocolate chips and berries in large bowl. Stir until blended.
Stir in bananas, milk, melted butter and egg. Mix until blended.
Using a scoop, fill muffin cups evenly with batter about an ⅛ inch from top.
Bake large muffins for approximately 18-22 minutes (or until toothpick comes out clean), mini muffins cook for 8-15 minutes. Cool on rack and store in a plastic container up to 5 days.