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As the school year approaches (yes, I said it, even though the reality of it makes me sad), I start gathering ideas for quick breakfasts, lunch boxes, and snacks.  I’m a big muffin fan, and I do believe you can’t have too many muffin recipes. When I find a good muffin recipe, I bake two dozen, and freeze most of them in Ziploc bags.  I’ll often make some as mini-muffins, which are also great to freeze and pop into a lunch box for a snack.

Banana chocolate chip muffins

I don’t put chocolate chips into breakfast items too often, as I’d rather rely on fruit to jazz up a baked good.  Banana and chocolate, however, are worth the exception.  This recipe comes from weelicious, and was enjoyed by both my family and a friend’s family.  I followed the recipe closely, making only a few changes.  I used whole wheat pastry flour for half of the flour, and I decreased the chocolate chips to 1/2 a cup, and still found that to be plenty.  I used half agave nectar and half honey for the sweetener.  Often I use applesauce in place of oil, but since it was a fairly small quantity and this was the first time I was making it, I left it as is. Next time, I’ll use half applesauce, half oil.  The muffins were filling and chocolaty, and will definitely join my fall muffin rotation.

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