These muffins are perfect for breakfast, or to take to the office to share during a staff meeting.


½ cup organic vanilla yogurt
½ cup walnut oil
1 cup organic sugar
3 very ripe organic bananas, mashed
2 cage free, vegetarian fed chicken eggs
1 tsp organic vanilla
2 cups Bob’s Red Mill organic whole wheat flour
1 tsp baking soda
½ tsp salt
2 cups Guittard chocolate chips (Guittard is committed to sustainable and ethical cocoa farming.)

How I made them:

Preheat the oven to 350 degrees. Prepare one 12-muffin tin and one 6-muffin tin with paper wrappers.

Sift the flour, baking soda, and salt together in a medium sized bowl; set aside.

Combine the remaining ingredients, except the chocolate chips, until smooth. Add the dry ingredients in batches, stirring to combine well.  When the batter is thoroughly combined, fold in the chocolate chips.

Fill the muffin cups 3/4 full. Bake for 40 minutes or until a cake-tester comes out clean. Serve warm.

How they turned out:

Moist and yummy. I took them to work, and there were none left at the end of the day, so I’m thinking they were a hit.