Blueberry Banana Almond Muffins

Ingredients:
2 1/2 cups whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnimon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup egg whites
1 cup non fat butter milk (see note)
2/3 cup sweetener
2 tablespoons unsweetened applesauce
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup mashed bananas
1 cup blueberries or alternative fruits
1/2 cup sliced almonds

Preheat oven to 400 degrees Fahrenheit. coat pan with oil, butter or cooking spray.

Whisk whole wheat flour, baking soda, cinnamon, baking powder, and salt in a large bowl.

Whisk eggs, mashed banana, buttermilk, splenda, applesauce, oil, and the two extracts in anoth bowl until consistent

Make a well in center of dry ingredients, pour wet ingredients and stir until combined, then add the fruit and almonds, mix again. Transfer into muffin pans.

Bake for about 22 to 25 minutes or until golden brown on outside and/or toothpick comes out clean.

Note: If buttermilk is not available, simply use 1 cup of skim milk, with 1 tablespoon lemon juice.

Macros: 2000 calories 60g protein for the whole batch. Best used as carb source.