Ingredients:

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ cup whole-wheat flour
¼ cup oat bran
Pinch of sea salt
½ cup semi-sweet chocolate chip
½ cup white chocolate chip
2 brown eggs
4 tablespoons milk (or soy milk or apple sauce)
1 teaspoon vanilla extract
4 mashed very ripe (blacken) bananas
1 stick melted sweet butter

Preheat the oven 375F

In a large bowl, whisk together eggs, milk, and vanilla. Add mashed bananas and melted butter. Whisk.

Add flour and all the rest. Mix just lightly until all the ingredients are wet and combined.

Spoon the mixture into muffin cups. Bake for about 20 minutes. You can check by inserting toothpick. If it comes out dry, the muffins are done.

Eat them while hot!
(But you can freeze them and microwave when you want them too :)

Chocolate Truffles

1/3 cup & 2 Tbsp Heavy Whipping Cream
1/2 Tbsp sweet cream butter (for MILK)
6 Tbsp sweet cream butter (for DARK)
1 Tbsp sweet cream butter (for White)
2 cups chocolate
Dash of pure vanilla extract
(for Grown-Ups, add Rum or Kahlúa ;)

For Coating: Unsweetened cocoa powder, Chopped nuts or Shredded coconut...

1. Bring the cream to a simmer with low heat
2. Add butter and stir until melted
3. Add chocolate
4. Stir until completely melted and smooth
5. Remove from heat
6. Cool, cover and refrigerate for at least 2 hrs until firm
7. Make balls and roll into coating
   

Creamy Cheesecake Cup :)

1 package Cream Cheese
1/2 cup Sour Cream
1 cup Vanilla Bean Cane Sugar
1 Egg Yolk
1 cup Plain Yogurt
1 tablespoon Lemon Juice
1 cup Heavy Cream
1 teaspoon Vanilla Essence

Mix cream cheese, sour cream, vanilla bean cane sugar until smooth. Add egg yolk, yogurt, lemon juice one at a time mixing well.
In a different bowl, make whip cream.
Add the whipped cream & vanilla essence to the cream cheese mix.
Pour the mixture into individual cups.
Refrigerate over night.
Garnish with berries before serve.