Wheat Banana Muffins

I know, I know. "Where have you been?" Well. I have been distracted by life, my friends. That plus I haven't been overly thrilled with the new recipes I've been trying out. So I pulled out an oldie but goodie in order to use up the last of the bananas before I go away this weekend. And I tweaked it a bit to make it a tad healthier. Turns out it TASTES better this way, too! WHO KNEW?

So without further adieu I give you my Wheat Banana Muffins!

Serves: 12 (1 muffin each)

INGREDIENTS:

2 1/2 cups wheat flour

1 cup granulated sugar

3 tsp baking powder

1 tsp iodized salt

3 Tbsp oil

1 1/2 cup vanilla almond milk

1 large egg

dash of pumpkin pie spice (trust me)

2-3 very ripe bananas, mashed

DIRECTIONS:

Grease muffin tin or use paper muffin cups

Preheat oven to 350.

Mix together all dry ingredients.

Add wet ingredients and stir until combined.

Pour batter into muffin tin filling nearly all the way.

Bake 30  minutes.

ENJOY.

NUTRITION:
calories: 199

fat: 4

protein: 4

sugar: 4

sodium: 273

fiber: 4

BOOM. 

You're welcome.