Healthy Whole Wheat Banana Muffins

Basic Banana Muffins

These banana muffins are much healthier than their cake-light counterparts; made with whole-wheat flour and low in sugar and fat. Perfect for a healthy breakfast on the go, or afternoon snack. Of course you can adjust the sweetness to your liking. If you are watching your cholesterol the egg in the recipe can easily be replaced with 2 egg whites, or 1/2 a banana if you want to go vegan.
Fresh blueberries, or toasted pecans are also a nice addition to this basic muffin mix.

Makes 9 muffins

Ingredients
- scant 1 cup whole wheat flour
- scant 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2/3 cup lightly packed brown sugar
- 1/2 cup low fat milk (or soymilk)
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup canola oil
- 3 small bananas
- sanding sugar

Preheat the oven to 350 degrees F. Lightly oil 9 muffin tins. Mash the bananas in a small bowl and set aside. In a large mixing bowl combine the canola oil, brown sugar and vanilla. Then add the egg and mix in well. Add the dry ingredients (flours, baking powder, baking soda, cinnamon and salt) and gently mix together. Add the milk and banana and gently stir until combined. Distribute the batter equally into the nine oiled muffin tins and sprinkle each muffin with a small amount (about 1/4 teaspoon) of the sanding sugar.
Bake for about 20 minutes, or until the tops are golden brown. Let the muffins cool 1 minute in the pan, then run a butter knife around the edges of each muffin and transfer to a wire rack. Serve warm or keep in an airtight container for up to 3 days.