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Who doesn’t love muffins, right?  And chocolate? Count me in for a dozen.

I use 100% whole wheat in all my baking, but if your family hasn’t quite made the 100% switch, start out with ½ whole-wheat and ½ white flour. I personally use ground white wheat or whole wheat pastry flour, but you can use whatever you have.

Sponge:

½ C live active sourdough starter (can use plain Greek yogurt)

3 tbsp. ground flax (optional)

2 C whole-wheat flour

1 ¾ C warm water

½ C cocoa

2 tbsp. olive oil

Stir all six ingredients together, cover, and let sit out on counter over night or for six hours. (This step is optional, but the digestive enzymes in sourdough starter or yogurt help break down the nutrients in flour to make it more digestible.)

The next morning:

3 overripe bananas, mashed (or I blend them in my Ninja because overripe bananas make me nauseous)

2 eggs lightly beaten

3 tbsp. sugar

½ tsp. baking soda

1 tsp. baking powder

1 C Chocolate chips

Preheat Oven to 375°. Uncover sponge. Mix bananas, eggs, and sugar. Stir into the sponge. Sponge mixture can be very resistant, so keep mixing with whisk until just combined.  Stir in baking powder, soda, and chocolate chips. Fill muffin cups ¾ full. Bake in oven for 20-22 minutes, or unit toothpick comes out clean, apart from the gooeyness of the chocolate chips. Makes 18-22 muffins.

Enjoy warm with a glass of milk.

 

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