Banana Almond Butter Muffins

1 1/2 cups white whole wheat flour
3/4 cup oat flour (or grind rolled oats in a food processor)
1 ½ teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
¾ teaspoon cinnamon
1 heaping cup mashed super-ripe banana
3/4 cup vanilla almond milk, curdled by adding 1 teaspoon white vinegar
3/4 cup packed brown sugar
2/3 cup smooth, unsalted organic almond butter
¼ cup high-oleic safflower oil
1 1/2 tablespoons ground flax seed vigorously mixed with ¼ cup water
1 1/2 teaspoons vanilla extract
¼ cup sliced almonds

Heat oven to 375 degrees.

In one bowl, mix the flour, ground oats, baking powder, soda, salt and spices. In another bowl, thoroughly combine the banana, almond milk, sugar, almond butter, oil, flax and vanilla. Stir the wet and dry mixtures together, combining only until mixed.

Spray a 12-cup muffin tin with cooking oil spray (I like Spectrum’s canola spray with flour). Fill the cups nearly to the top, then top with sliced almonds. Bake for about 20 minutes, until they are golden brown and a knife inserted in the center comes out clean. Let cool before eating.

Serves 12