Whole Wheat Banana Muffins

This was my week to teach Joy School (a preschool group of 6 kids who's moms rotate teaching) and I made my favorite banana muffins. The kids LOVED them and most ate 2 whole muffins for snack (plus the carrot juice that they juiced themselves in our Omega 8003 juicer).

Today was proof that you don't need to fill baked goods with white flour and sugar for them to be kid-friendly!

Note: These are not totally vegan, since they still contain 1 egg. We still currently eat organic eggs occasionally in baked goods. If you want it to be totally vegan, I would try a vegan egg replacement such as flaxseed.

(Sorry there are no pictures- they were gone before I could take one!)

Whole Wheat Banana Muffins
3 ripe bananas, mashed
3 Tbsp melted butter (I use the dairy-free Earth Balance spread found in most regular grocery stores)
2 Tbsp unsweetened applesauce
1/3 cup honey (or less if your bananas are really ripe)
1 egg, beaten (you can use a egg replacement here)
1 tsp vanilla
1 tsp baking soda
pinch of salt
1 1/2 cups whole wheat flour (I used sprouted whole wheat flour)
2 shakes cinnamon (or up to 1/2 tsp)
1 shake nutmeg (or up to 1/4 tsp)
1 Tbsp ground flaxseed (optional)

Preheat oven to 325.
Combine mashed banana, applesauce, and melted butter. Mix in honey, egg, and vanilla.
Sprinkle in baking soda and salt and mix. Add the flour and spices last and mix.

Put into muffin cups and bake for about 23-25 minutes.  (Mini muffins about 18 min.)

Double the recipe and freeze for a quick snack anytime (just microwave for about 20-25 seconds).

Enjoy!