Healthy, hearty, and perfectly sweet.

I'm always looking for healthy breakfast options for my kids. Something other than Cinnamon Toast Crunch, which they ask for EVERY morning (because it's the best cereal ever, the only thing I could stomach while pregnant, probably why my kids love it, I'd eat it everyday if I could, things that will kill you taste yummy). I'd love them to eat something that isn't loaded with chemicals, GMO's, and unnatural sugars. A breakfast that has a little protein, some fruit, healthy fats, maybe even...fiber. A little sugar is ok, no need to get extreme (still craving Cinnamon Toast Crunch), but it doesn't need to be the main ingredient. Not too much to ask, right?

While scouring my pantry on a Sunday morning, I was determined to create something new. Something they wouldn't turn away. And then it came to me. The happy medium! Banana muffins with bittersweet chocolate chips and toasted walnuts. A little bit of healthy, a little bit of sweet, and packed with hearty goodness (maybe even enough to make me forget about Cinnamon Toast Crunch).

These muffins will please everyone in the family. Banana offers a nutrient rich, power punch of energy first thing in the morning. The batter is made with yogurt, delivering just a bit of tang, and adds calcium and protein. They're savory and filling with toasted walnuts, adding healthy fats and fiber. And then finished with chocolate chips (because if I'm giving up Cinnamon Toast Crunch, something has to take its place).

Add some fresh brewed coffee to the mix (for us, not the kiddos, of course) and some fresh orange juice for a burst of vitamin C, and voila! It's a complete breakfast. So much better than boxed cereal. I'll guarantee they'll never ask for it again (let's hope not because I ate it all, wink). 

Chocolate Chip Banana Muffins

* Makes about 18 muffins

• 3 large ripe bananas
• 3/4 cups of chopped toasted walnuts (plus more for sprinkling)
• 1 cup bittersweet or semi-sweet chocolate chips (plus more for sprinkling)
• 3 cups all purpose flour 
• 1 tablespoon baking powder (if at high altitude, reduce by 1/2 teaspoon)
• 1/2 teaspoon of baking soda
• 1/2 teaspoon kosher salt
• 10 tablespoons unsalted butter, at room temperature
• 1 cup light brown sugar, packed
• 2 eggs, at room temperature
• 1 1/2 cups plain yogurt, at room temperature

1. Preheat your oven to 375°F. Butter muffin tins or line with muffin papers.
2. In a large bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.
3. In a small bowl, mash bananas with a fork, leaving some larger chunks in tact.
4. In an electric mixer, cream the butter and brown sugar till light and fluffy. About 3 minutes.
5. Add eggs, one at a time, mixing well after each addition. 
6. With mixer on low, add 1/2 of the dry ingredients, followed by 1/2 of the yogurt. Repeat.
7. Slowly fold in the bananas, chopped walnuts, and chocolate chips.
8. Fill the muffin tin cups about 2/3 full. Sprinkle tops with extra chocolate chips and walnuts, if desired.
9. Bake on center rack for 25 to 30 minutes, till golden brown on top.
10. Set on wire rack to cool for 5 minutes and then remove.
11. Best served warm. The muffins will keep for 3 days in air tight container.

Enjoy!