Banana, Chocolate Muffins

I felt like using the heart mold today and I had some bananas that needed to be used up. Also why not add a gooey chocolate center?

• 1 c. white flour (organic, unbleached, local)
• 1/2 c. wheat pastry flour (organic, local)
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt (fine ground Himalayan pink salt)
• 1 tsp. pumpkin spice (I make my own blend)

Sift above ingredients in to marge mixing bowl and mix together.

• 1 egg (local)

In separate, smaller bowl beat egg with whisk.

• 1 or more banana (organic, over ripe is best)
• 1/4 c. of sugar (organic, turbinado)
• 1 tbs molasses (organic, unsulphured, blackstrap)
• 1/4 c. yogurt (whole, plain, organic)
• 1/4 c. milk (organic, local, whole) or water
• 1/2 c. ghee, warm enough to be liquid but not hot. (organic)

1/4 c. Olive oil

• 1/2 tsp. vanilla extract (real)
• 1/2 tsp. almond extract (real)

Mash banana in to egg and then whisk in the rest of the wet ingredients.

Fold wet mixture in to dry mixture. When the ingredients are well incorporated fill molds almost halfway up. Place a piece of chocolate in the middle of each one then fill the rest of the way with batter. Make sure to completely cover the chocolate so it does not leak out of the muffin.

Bake at 350 degrees for 20 minutes, or until an inserted knife comes out clean, and let cool before serving.