Happy Winter Solstice and Blueberry Banana Chocolate Chip Muffins!

Sometimes, after a brisk walk in the cold, the perfect thing is to make a batch of muffins- with a cup of tea, a good book and a cozy fire in the woodstove- nothing could be better!

Here is my recipe for delicious moist muffins that also happen to be healthy- made with whole grain flour, a small amount of low glycemic coconut sugar, they are guilt free and also perfect for breakfast.

Blueberry Banana Chocolate Chip Muffins

Ingredients:

1 1/2 cups whole wheat pastry flour or a combination of whole grain spelt and whole wheat pastry flour)

2 teaspoons baking powder

1/4 cup coconut sugar

1 teaspoon salt

1 heaping teaspoon cinnamon

1 teaspoon vanilla

1 egg

1 very ripe banana

1 cup blueberries

1/2 cup bittersweet chocolate chips ( I like Equal Exchange or you could also use Lily’s Stevia Chocolate Chips)

1/2 cup toasted chopped walnuts or pecans

1/3 cup canola oil

1/2 cup soy or almond milk

To Make Muffins:

Preheat oven to 375 Degrees

Butter a nonstick 12 cup muffin tin (this recipe will make about 10 muffins)

In a medium size bowl, whisk dry ingredients together.

Add egg, oil, vanilla, banana and almond or soy milk and stir until combined.

Add blueberries, nuts and chocolate chips and stir to combine- do not overmix.

Fill muffin tins about 2/3 full and bake aprox. 12-15 minutes until a toothpick inserted in the middle of a muffin comes out clean.

Cool in muffin tin about 10 minutes before removing muffins- they will stick less.

ENJOY!!

This year for the holidays, I baked two very rich desserts on the day before Christmas earmarked for Christmas Day. As the rich aromas of chocolate, butter and spices filled the air, temptation won over and we all decided to eat the desserts for both days- a wise decision! Recipes for Kabocha Squash Pie and Chocolate Cherry Torte to follow in another blog post soon!

AND: Here is the last “Tree of the Week” for 2023!

BEST WISHES FOR A JOYOUS HOLIDAY AND A HAPPY AND SAFE NEW YEAR!