Banana Muffins

Banana Muffins

recipe courtesy Bonnie Weeks

Ingredients

         3 cups whole wheat flour

         1 cup almond meal

         2 cups oats (rolled or quick)

         3 Tbsp gluten

         2 tsp baking soda

         3 tsp baking powder

         2 tsp cinnamon

         1/2 cup sugar

         Pinch of salt

         2 flax eggs (2 Tbsp flax meal + 6 Tbsp water)

         2 tsp vanilla

         1 1/2 cup unsweetened applesauce

         7-8 ripe bananas

Instructions

1. Preheat your oven to 350 degrees. Mix the flour, almond meal, oats, gluten, baking soda, baking powder, cinnamon, sugar, and salt together.

2. Add the wet ingredients and mix well. Mix so the bananas get broken up, but you can leave small chunks. Think somewhere between pea and hazelnut size.

3. Spray your regular-sized cupcake pan with cooking spray and spoon in the batter to the top edge of the cups.

4. Cook for 18-22 minutes and check with a toothpick inserted in the middle of the muffin, the toothpick should come out with only small crumbles on it. If it's still gooey, cook for another 2 minutes and check again. I have found even without crumbs, they are better when they cook until lightly golden on top. Remove pan from oven when done, remove muffins, and place on cooling rack. Make sure to eat at least one when they are still warm!

5. **If making these in mini muffin pans, still fill to the top but cook for 15-17 minutes.