Through the Kitchen Window

This morning I woke up a little early made coffee, checked my emails, Facebook and SparkPeople accounts.  It's a little overcast outside.  I saw a new recipe for banana muffins.  They are delish.

Here is the recipe, originally from Chocolate Covered Katie

Banana Muffins

Ingredients

1 cup mashed banana

2 tbsp milk of choice

2 tsp pure vanilla extract

2 tsp white or cider vinegar

3 tbsp oil OR 1/4 cup nut butter (or 3 tbsp banana, for fat-free)

1 cup spelt, white, or oat flour (here's a flourless version)

1/2 tsp + 1/8 tsp salt

1/2 tsp each: baking soda and baking powder

1/3 cup sugar, unrefined if desired

Directions

Whisk first 5 ingredients in a large bowl, and set aside for 10 minutes. Preheat oven to 350 F, and line a muffin tin. In a new bowl, stir together all remaining ingredients. Feel free to add 1/4 tsp cinnamon if you wish. Pour dry into wet, and stir until just evenly mixed. Portion into the muffin liners. Bake on the center rack, 19-20 minutes or until muffins have domed and a toothpick inserted into the center of a muffin comes out mostly clean. Let cool. (I've found that if you loosely cover overnight-either on the counter or refrigerated-the liners then peel off easily, and flavor and texture are even better too!)

They disappeared pretty quick.