There’s something nostalgic about chocolate chip muffins. Hot out of the oven with a warm glass of milk they really hit a nerve. These can be made with regular milk but I have a weak spot for buttermilk. Be sure to chop your own chocolate- the results are better than using pre-bought chips.

Makes 24 muffins

Ingredients:

100g whole wheat flour

275 g all purpose flour

3 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 teaspoon cinnamon

Pinch nutmeg

1 cup buttermilk

5 tablespoons melted butter

1/3 cup coconut oil

1 cup sugar

2 eggs

1 tablespoon vanilla

1 ripe banana mashed

1/4 cup yogurt or sour cream

1 1/2 cups dark or semi-sweet chocolate – chopped

Directions:

Preheat oven to 350 F.

Combine flours, baking soda, baking powder, cinnamon, nutmeg and salt in a bowl and set aside.

Melt butter and coconut oil together, add eggs and whisk well. Add sugar and vanilla and whisk well. Mash banana and add to wet mixture along with yogurt and buttermilk.

Combine wet and dry ingredients using a folding motion of your wrist. Add chocolate chips – do not over mix or else your muffins will be tough.

Spoon into well oiled muffin tins or muffin papers. Bake for 20 minutes or until golden brown.