Banana Chocolate Chip Muffins

Preparation

1. Preheat the oven to 350 degrees. Grease and flour 9 muffin molds, or fill with liners.

2. In a small bowl with a fork, combine all the crumble ingredients. Pour onto plastic wrap, flatten then cover and put into the freezer for 10 minutes.

3. While the crumble is cooling, in a large bowl, whisk together the whole wheat pastry flour, brown sugar, baking soda, salt, nutmeg, almonds and chocolate chips.

4. In a separate medium bowl, mash the bananas with a potato masher or large fork until smooth with a few chunks remaining. Add in the egg, olive oil, yogurt, and vanilla extract.

5. Add the banana mixture to the flour and fold in with a spatula until just combined. Pour the mixture evenly among the 9 muffin tins, they should be filled almost to the top.

6. Top each muffin with about 2 tablespoons of the crumble topping, then back for 20 minutes until golden. Let cool in the tray for 5 minutes then transfer to a wire rack.

Ann's Tips and Tricks

For a lower fiber muffin, use all purpose white flour