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:
Preheat the oven to 355°F and line a cupcake tin with paper liners.
In a large bowl, add the flour, cinnamon, and baking soda. Whisk together.
Add the egg replacers, honey, allergy free butter substitute, and mashed bananas. Combine into a well incorporated batter.
Scoop even amounts of batter into the lined cupcake tins.
Bake in the oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and place muffins onto a wire rack. Let cool completely.
