Serves: 5
Total Calories: 934
Yield: 12 Muffins

DRY INGREDIENTS
1 cup whole wheat pastry flour
1/2 cup whole wheat flour
1/2 cup unbleached flour
1/2 cup brown rice flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon sea salt
WET INGREDIENTS
3 ripe bananas mashed (1 1/2 cups)
3/4 cup milk
1/2 cup chunky peanut butter
1/2 cup rice syrup
1/4 cup canola oil
1 large egg
GOODIES
1 cup raisins
1 cup roasted sunflower seed

1. Preheat the oven to 375°F.

2. Sift the dry ingredients together in a large bowl.

3. Whisk the wet ingredients in a medium bowl. Add the goodies and stir to combine.

4. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

6. Bake for 15 to 20 minutes.

7. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 934
Calories from Fat: 461

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