Not ready to say goodbye.

On my run this morning, I noticed that the trees are beginning to turn a beautiful golden color and the sidewalk is dabbled with crisp, fallen leaves.  I have a fond affection for fall but I am not ready to say goodbye to summer just yet.  Pintrest is plastered with autumn recipes...everything pumpkin and apple related.  Don't get me wrong, I cannot wait to make a trip to the apple orchard next weekend and start wearing my thick scarves but its just so hard to wish away the warm sunshine.  Before I start baking spiced muffins, pumpkin scones and squash soup, I just had to bake one more batch of a summery type muffin: whole wheat banana muffins.  This is actually the third fourth batch that has been baked around here over the course of the past month and after these are devoured, it will be time to say goodbye and move on to autumn.

Healthy Banana Chocolate Chip Muffins (www.wishfulchef.com)

1 3/4 cup whole wheat flour (use pastry flour if available)
1/4 cup light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons ground flax seed
1 egg
1/2 cup coconut oil, melted (I substituted canola oil in one batch and it worked just fine!)
1/2 cup plain yogurt
1 teaspoon vanilla extract
2-3 ripe bananas, mashed
3/4 cup chocolate chips (I use at least 60% cacao)
1/2 cup pecans, chopped

 

Directions

Preheat oven to 350°F. In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt and ground flax seeds. In a smaller bowl, mix the egg, coconut oil, yogurt and vanilla, then stir in mashed banana. Mix wet ingredients into dry ingredients just until moistened. Fold in chocolate chips and pecans. Fill paper-lined muffin cups two-thirds full. Bake for 25 minutes or until a toothpick comes out clean. Cool for 5 minutes and transfer to wire racks.