Whole Wheat Banana Almond Muffin Recipe

How rude of me, not to share these delicious muffins sooner!

Thank you, Sage @ Sweet and Sage for asking

for the recipe!
When I make any baked goods, I get inspired from online

recipes, magazines, and in this case a book.
To be honest, the book is called  

Tell me What to Eat If I am Trying to Conceive.

{on a side note, this book did not provide me any new information

about eating healthy and trying to have a baby.
It was an extremely quick read and has a few recipes in the back,

but it's definitely a library rental--not something I would buy.}

Anyways,

There is a recipe for banana almond muffins, however

I did not have enough eggs to make this version 

(and still have eggs for hubs breakfast this morning!)

So I pulled out my ol' Trusty:

The Red &White

Better Homes and Garden cookbook.

{The Banana Bread recipe}

It has never failed me.

Thanks again mama Delle Fave!!

So, I looked at both recipes and kind of combined them.

This is what I came up with:

 Whole Wheat Banana Almond Muffins:

-makes 24 muffins

-Pre-heat oven to 350

-bakes for 20 minutes

Ingredients:

2 cups of whole wheat organic flour

1 1/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

1/4 tsp cinnamon

1/8 tsp nutmeg

1/4 tsp lemon juice

1 cup of sugar

1/2 cup of cooking oil (or butter melted)

2 eggs beaten

5 mashed ripe bananas (lots of brown spots!!)

1/4 cup of almond (or walnuts if you want!)

Instructions:

In a large bowl mix flour, baking soda, baking powder, 

salt, nutmeg & cinnamon and make a well in the center.

In another bowl combine eggs, bananas, sugar, lemon juice, oil and add

all at once to the flour mixture and stir.

Batter will be lumpy!!

Now, because of Joe, I only put almonds into half of the muffins.

I filled up 12 muffin cups 3/4 way and then added the almonds to the batter

and folded them into the rest of the mixture.

Fill the remaining 12 muffin cups with the batter 3/4.

-I use an ice cream scoop; perfect portion-

*I also sprinkled a little extra sugar on top of his muffins before I baked them;

since they're sort of healthy, I knew he'd want them sweeter.*

Bake for about 20 minutes;

you'll know they're ready when you insert a toothpick and pull it out

and it's clean!

Enjoy.