Step 1

Preheat oven to 350° F. Grease a 9×5 inch loaf pan or standard-sized muffin pan with cooking spray.

Step 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.

Step 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.

Step 4

Optional: Gently stir in the mini chocolate chips. Do not over mix.

Step 5

Pour batter into the greased loaf pan or muffin tin and place on the center rack of the oven. For bread: Bake for 45-55 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.

Step 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.