Chunky Monkey Muffins

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.

1 1/4 cup whole wheat flour

1/2 cup all purpose flour

3/4 cup packed brown sugar

2 T. ground flaxseed

1 T. plus 1 tsp. dark cocoa powder

2tsp. baking soda

1/4 tsp. salt

2/3 cup semisweet chocolate chips

6 oz. low-fat vanilla yogurt

2 medium overripe bananas, mashed

1 egg

1 tsp. vanilla extract

2 T. canola oil

1/4 cup soy or 1% milk

1/3 cup natural smooth peanut butter (optional)(I would if I were you)

1 T. wheat germ

1. Preheat oven to 350. Line a 12 cup muffin tin with paper liners. Coat liners with cooking spray and set aside.
2. 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.
3. Combine yogurt, bananas, egg, vanilla, oil, and milk in a separate bowl until thoroughly mixed.
4. 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.

THE VERDICT: I could eat the whole batch of these. The peanut butter really makes it, so include it.