Instructions

Make It Now:

1. Preheat oven to 350° F. Grease a 9×5 inch loaf pan or standard-sized muffin pan with cooking spray.
2. In a large bowl using a hand mixer or stand mixer, add the banana, sweet potato, yogurt, coconut oil, eggs, and vanilla and beat at medium speed until combined. Add sugars; beat again until combined.
3. In a medium bowl, stir together the all-purpose and wheat flours, flaxseed, cocoa, baking soda, salt, and cinnamon. (Tip: Lightly spoon the flour into a dry measuring cup and level with a knife to measure correctly.) Add the flour mixture to the banana mixture and stir by hand just until blended.
4. Optional: Gently stir in the mini chocolate chips. Do not over mix.
5. Pour batter into the greased loaf pan or muffin tin and place on the center rack of the oven. For bread: Bake for 55 minutes or until a wooden pick inserted in center comes out clean. For muffins: Bake for 15-18 minutes until a wooden pick comes out clean.
6. Remove from the oven and let cool in the pan on a cooling rack for 10 minutes or so and then turn the bread or muffins out onto the rack. You may have to run a knife around the edges to help the bread or muffins come out more easily.

Freeze For Later: Follow entire recipe, letting the bread or muffins cool completely. Wrap the bread in a few layers of plastic wrap and/or foil and freeze. Or, place the muffins in a freezer bag, squeeze out as much air as possible, seal, and freeze. Store in the freezer for up to 3 months.

Prepare From Frozen: Thaw the bread loaf or desired number of muffins on the counter or using the defrost setting on the microwave briefly.