Breakfast for Dessert

  As I had my din dins cooking tonight, I started thinking about breakfast for tomorrow. Always thinking ahead like a good girl. I have recently been fiddling with muffin recipes and this one is a winner! I ended up having it still warm for dessert. Nomnimnon you shall see my friend!

  
1 cup white flour

1 cup whole wheat flour

1/2 cup kamut flakes (you may substitute rolled oats)

1/4 cup brown sugar

4 tsp baking powder

1/4 tsp salt

1 tsp cinnamon
1 ripe banana, mashed

1 cup unsweetened milk (i find full fat canned coconut milk makes for the best muffins)

1/4 cup vegetable oil

2 tsp vanilla
1/2 cup raisins

1/2 cup slivered almonds
Preheat oven to 400. Mix all dry ingredients in a large bowl. Make a well in the middle and set aside. I. A smaller bowl, mix the wet ingredients. Pour into the well if the dry and mix with a spoon u til just combined. Stir in almonds and raisins. Do not over mix. Split into muffin cups and cook for 15-20 minutes or until pick inserted in the middle comes out clean. 
Split into 8, for large muffins and 12 for regular size.
Tip: use a vegetable oil based cooking spray to coat the muffin cups. It makes life way easier for you and life’s too short for nonsense. 

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