Monday mornings are no fun, but these muffins always make a nice breakfast!

“Too Good To Be True Banana Muffins”  Makes 12 muffins

Of the top eight food allergens, this recipe is free of: peanuts, tree nuts, fish, shellfish, soy  (make sure to check the allergy warnings on the store bought ingredients that you use)

2 Bananas

2 cups white wholewheat flour

2 tsp baking powder

4 oz fage greek yogurt 0%

1/2 cup skim milk

8 fresh dates with stones in center removed

2 eggs

1 stick unsalted butter softened

1 cup dark chocolate chips

Place eggs, butter, yogurt, milk, bananas, and dates in the blender and blend until smooth.  Pour into a bowl with the flour and powder and mix just until combined.  Stir in chocolate chips.  Grease a muffin tray and divide mixture into 12 muffin holders and bake at 340 degrees for 12-15 minutes just until lightly browned and knife comes out clean.

I like to make this recipe over the weekend and keep the muffins refrigerated, then microwave them for breakfast or for an afternoon snack.

**I got this recipe from chef Jill Dahan.