{Recipe of the Week}

Whole Wheat Almond Banana Muffins
2 c. whole wheat flour
1 1/2 tsp aluminum free baking powder
1/4 tsp salt
3 large ripe mashed organic bananas (approximately)
2 large eggs
1/2 cup raw honey
1/2 cup organic cane sugar
1/3 cup non-homogenized whole milk
1/4 cup oil
1 tsp almond extract (can substitute vanilla and omit almonds listed below)
1/2 cup sliced almonds
extra almonds for topping

Mix all dry ingredients except the almonds for the topping. Add all wet and mix. Scoop batter 2/3 full in paper filled or greased muffin cups. An ice cream scoop works well!Sprinkle almonds on top.Bake at 375 degrees for about 18-22 minutes. Remember that whole wheat looks browner when baked so check to make sure they're not under-baked.Makes about 18 muffins.You can substitute apples and cinnamon or blueberries, for the bananas and almonds(and add 1/4 cup of sugar) for other flavors. If you do, you will get only about 12 muffins instead of 18.

Recipe Courtesy of Yvonne Lorenc

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