Dark Chocolate + Raspberry Breakfast Bundts

Ingredients

• 3 (very ripe bananas) 
• 2 large eggs
• 1/2 cup grass-fed butter or coconut oil 
• 1/2 cup brown sugar
• 1/2 cup milk of your choice (I used almond)
• 1 tsp vanilla extract
• 1 cup flax seed
• 2 cups whole wheat flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup dark chocolate
• 2 cups frozen raspberries (thawed) 

Frosting

• 1 cup greek-yogurt or yogurt of your choice
• 2 Tbsp crushed frozen raspberries (microwave raspberries for 2 minutes and stir until they have broken down) 
• 1 Tbsp honey or sweetener of your choice

Directions

1. Preheat oven to 350F and grease a mini bundt pan or muffin tin 
2. In a large bowl, mash bananas until there are no lumps 
3. Add eggs, butter, milk, sugar and vanilla to the mashed bananas and mix until well combined
4. In a separate bowl, combine flour, flax seed, baking soda, baking powder and salt
5. Pour wet ingredients into the dry ingredients and mix until just combined ( do not over-mix or the muffins will become tough!)
6. Add thawed raspberries and dark chocolate and mix lightly just to combine 
7. Spoon the batter into your muffin tin so that they are 3/4 of the way full (to give room for them to rise)
8. Bake for 20-25 minutes until golden brown and a toothpick comes out (almost) clean- a few crumbs are ok! 

For the Raspberry Swirl frosting:

1. In a bowl, combine greek yogurt and honey and mix until well combined
2. Add the crushed raspberries and swirl around using a spoon to create a swirled effect