Banana Cinnamon Muffins

My new favorite breakfast! These muffins are sooo fluffy and tasty!

INGREDIENTS (for 12 small muffins)

Dry ingredients:

- 1 cup whole wheat flour*

- 1 cup unbleached all purpose flour*

- 1 cup sugar

- 2 tsp baking powder

- 1/2 tsp salt

Wet ingredients:

- 1/2 cup margarine (I prefer Earth Balance)

- 1 cup almond milk

- 1 tbsp vanilla extract

- 1 mashed ripe banana

2 tbsp cinnamon

1 tbsp sugar

*This combination works great for me, but you can use whatever you prefer! 

PREPARATION

Preheat oven to 360° F.
Grease a muffin tin with 1 tsp of margarine.

Mix all the dry ingredients in a large bowl and reserve.

Place a pot over low heat and add the margarine. It will melt very quickly.
Add the vanilla extract and 1 tbsp of cinnamon. Stir well and turn off heat.
Add the mashed banana, almond milk, vanilla extract and mix.

Pour the wet ingredients over the dry ingredients and mix well with a spatula.

Fill muffin tins 3/4 full.
Mix 1 tbsp cinnamon with 1 tbsp vegan sugar and sprinkle over the muffins.
Bake for 18-20 minutes.

Let cool and place the muffins in a proper container.
You can store them for 3 days.