Cinnamon Banana Muffins

Serves: 8 muffins

Ingredients:

• 1 cup whole wheat flour

• 1 teaspoon ground cinnamon

• 1 teaspoon baking soda

• 2 egg replacers (I use EnerG egg replacer)

• 1/4 cup raw local honey

• 1/4 cup allergy free butter, melted or a neutral baking oil (I use Earth Balance)

• 1-2 bananas, ripened and mashed

Directions:

1. Preheat the oven to 355°F and line a cupcake tin with paper liners.

2. In a large bowl, add the flour, cinnamon, and baking soda. Whisk together.

3. Add the egg replacers, honey, allergy free butter substitute, and mashed bananas. Combine into a well incorporated batter.

4. Scoop even amounts of batter into the lined cupcake tins.

5. Bake in the oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.

6. Remove from the oven and place muffins onto a wire rack. Let cool completely.

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