Banana Chocolate Chip Muffins Recipe

Preheat the oven to 400F (200C). Line a muffin tin with 12 paper liners. Mix whole wheat flour with wheat bran, ground flaxseed, mini chocolate chips, baking powder, baking soda and cinnamon in a large bowl. Set aside.

Blend the mashed banana, dark brown sugar, buttermilk, and egg together in a medium bowl. Make a well in the flour mixture and pour in the banana mixture. Blend until just combined. Spoon equal amounts of the batter into the paper lined muffin tins.

Bake for 20 to 25 minutes or until muffins bounce back when pressed lightly with your finger. Remove from tin and cool on a wire rack. Store tightly covered for up to 4 days or wrap individually and freeze for up to 1 month.

Makes 12 servings.