Banana Oatmeal Mini Muffins - cooking recipe

Ingredients

1 cup white whole wheat flour (all the nutrition of whole wheat, not nearly the \"bite.\" its taste is sweeter and more mild, due to )
1/4 cup unbleached all-purpose flour
3/4 cup oats (I use whole rolled oats, but I'm sure quick cooking oats would be fine)
1/2 cup flax seed meal (ground flax seed, found in the \"nutritional\" isle at many grocers)
3/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups bananas, mashed (about 3 med-large bananas)
1/3 cup vanilla yogurt (substitute with 1/3 cup applesauce for a vegan alternative)
1/4 cup olive oil
3/4 teaspoon vanilla
2 eggs, beaten (or egg substitute for a vegan alternative)

Preparation

Preheat oven to 350 degrees.
Spray mini muffin tins with non-stick spray (do not use muffin liners, the dough sticks to them too much).
Combine all dry ingredients in a large bowl.
In a smaller bowl, combine banana, yogurt, oil, vanilla, and egg, and stir well.
Add wet ingredients to dry, stirring gently just until fully moistened.
Fill each muffin tin with an ever-so-slightly heaping tablespoon of batter.
Bake 10-12 minutes (11 is best in my oven).
Alternatives: 8x8 square pan - bake 30-35 minutes until toothpick in the center comes out clean. Loaf pan - bake 50-55 minutes until toothpick in the center comes out clean. Cool thoroughly.
Read more about www.azcentral.com White Whole Wheat Flour (it's an informative atricle).