Chocolate Chip Banana Muffins

 These turned out great!  I enjoy them for a quick, out the door breakfast.

125 g (4 1/2 oz) plain flour

1 tsp baking powder

1 tsp baking soda

100 g (3 1/2 oz) wholewheat flour

12 g (1/2 oz) ground flax

60 g (2 1/4 oz) soft brown sugar

75 g (3 oz) chocolate chips

2 eggs

4 tbsp freshly squeezed orange juice

1 tsp vanilla extract

3 ripe bananas, mashed

125 g (4 1/2 oz) unsalted butter, melted

Pre heat the oven to 375 F.  Line 12 cup muffin tin with paper liners.  

In a large bowl, sift together the flours, ground flax, baking powder, baking soda, sugar and chocolate chips.  In a separate bowl, lightly beat the eggs, then stir in the orange juice, vanilla extract, mashed bananas and melted butter.  Pour the wet ingredients into the dry ingredients and stir until just combined.  Do not overman, the mixture should still be a bit lumpy, this will keep the muffins light and fluffy.

Spoon the mixture into the paper liners, filling them to 1/2 inch below the rim.  Bake for 20 minutes, until golden brown and firm to the touch.  Cool for 5 minutes in the tin before removing to a wire rack.  Eat warm or leave to cool.