Banana and Raisin Muffins

I love muffins that are naturally sweetened with fruit. These muffins combine whole wheat flour, almond flour, and use the natural sweetness from bananas and raisins to make for a tasty morning treat.

Recipe adapted from Food Network

Ingredients:

1 cup whole wheat flour

3/4 cup almond flour

1 scoop vanilla protein powder

1 egg

1 cup nonfat vanilla Greek yogurt

2 teaspoons cinnamon

2 teaspoons baking powder

2 tablespoons flax seeds

1 cup raisins (I used half golden and have regular)

2 large pitted dates

1/2 cup almond milk

1/2 teaspoon sea salt

1 teaspoon vanilla extract

zest from 1 orange

2 ripe bananas (1 1/2 diced in chunks, 12 or more thin slices)

Directions:

1. Preheat the oven to 350 degrees. Line a muffin tin with liners or spray with nonstick spray.
2. Soak raisins and dates in hot water for 20 minutes to soften. Puree in food processor.
3. Whisk dry ingredients: flours, protein powder, flax seeds, cinnamon, salt, baking powder, and salt in a large bowl.
4. Fold in yogurt, eggs, milk, and orange zest. Mix gently.
5. Fold in raisin mixture.
6. Fold in died bananas (reserve sliced bananas to top).
7. Use a large ice cream scooper or measuring cup to fill muffin tins. Place 1-2 banana slices on top and press down gently.
8. Bake 20-25 minutes. Let cool on rack for at least 10 minutes before removing from muffin pan.
9. Store in an air tight container and refrigerate leftovers after two days.