Chocolate Banana Bread/Muffins‏

Wow, yum yum YUMMM! Found this recipe at http://foodbringsfamiliestogether.blogspot.com/. It made a bunch that we're going to keep around to snack on for a few days- Loved that it has whole wheat flour and flax seed that you completely couldn't tell! They tasted like a yummy treat! Hope you enjoy them!! It made 20 normal sized muffins for me....

Chocolate Banana Bread/Muffins adapted from Coleen's Recipes
1 1/2 -2 cups mashed bananas(about 4 bananas)
3 T. oil
1 tsp. vanilla
1 cup sugar
2 eggs
3/4 cup flour
3/4 cup white whole wheat flour
1/2 cup unsweetened baking cocoa
8 T. milled flax seed(can find at walmart by the flour)
1 tsp baking soda
1/2 tsp salt
1 1/2 cup semi sweet chocolate chips(Coleen used mini one but I only had regular)
1 cup pecans( I didn't add these)

Beat all of the wet ingredients and sugar together until well combined and smooth. Beat in dry ingredients just until combined then stir in chocolate chips and nuts. Bake the bread at 350 in a greased loaf pan-(60-70 min), lined muffin tin-(20 minutes), or mini loaf pans-(25-30 min.) Mine made 12 regular muffins and 6 jumbo muffins.

30-Day Bran Muffins

30-Day Bran Muffins Lee Betteridge

4 cups All-Bran Cereal
1 quart buttermilk
2 cups boiling water
5 tsp. baking soda
1 cup butter or margarine, softened
1 tsp. salt
2 ½ cups sugar
5 cups flour (combo of wheat and white)
4 eggs
2 cups Bran Flakes Cereal

Optional: raisins and nuts (almonds or walnuts)

Pour boiling water over All-Bran cereal and let sit. Cream butter and sugar; add eggs then dry ingredients alternating with buttermilk. Mix in All-Bran and water mixture. Last of all, stir in Bran Flakes and optional ingredients. Bake at 400 degrees for 20 minutes in greased or paper-lined muffin tins.

This batter stores in the fridge for 30 days and makes dozens of muffins! I also like to bake them and freeze them and then pull out the amount I want the night before we want to eat them. 