These are so good. They are a great alternative to desert, they are pretty sweet, so I wouldn't recommend them for breakfast. The best part.... They are filled with all kinds of healthy ingredients. Each muffin has 3 grams of fiber, 5 grams of protein, and omega 3's, so bring on the post workout snack or late night sweet snack.
- Preheat oven to 350. Line a 12 cup muffin tin with paper liners. Coat liners with cooking spray and set aside.
- Measure out the flours, leveling with a knife, into a large mixing bowl along with the brown sugar, flax seed, 1 T. cocoa powder, baking soda, salt, and chocolate chips. Whisk together until combined.
- Combine yogurt, bananas, egg, vanilla, oil, and milk in a separate bowl until thoroughly mixed.
- Fold banana mixture into the dry mixture just until combined. If using peanut butter, fill the prepared muffin cup 1/2 full with batter and then spoon 1 tsp. peanut butter on top. Fill the cups with more batter until 3/4 full. (if not using peanut butter simply fill cups with batter 3/4 full) Sprinkle tops with wheat germ and put in oven for 20 minutes or until tops of muffins look dry and spring back when touched in the center. Allow to cool.