Banana and Poppy Seed Muffins

• 1 ¼ cups whole wheat flour
• 1 cup wheat bran
• 1/2 cup wheat germ
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt (Optional)
• 2 eggs
• ¼ cup honey
• ¼ cup vegetable oil
• 1 cup mashed bananas
• ½ cup milk of choice
• 2 teaspoons lemon juice
• ⅓ cup poppy seeds
• 1 tablespoon OE Immune vanilla powder

Directions

Preheat oven to 175 degrees C and lightly grease a 12 cup muffin pan.

In a large bowl, mix whole wheat flour, wheat bran, wheat germ, baking soda, baking powder, Immune powder and salt.

In a medium bowl, beat together eggs, honey, and vegetable oil. Stir in bananas, milk, lemon juice, and poppy seeds.

Make a well in the center of the wheat flour mixture, and pour in egg and banana mixture. Stir until just blended. Spoon into the prepared muffin pan.

Bake 25 to 30 minutes in the preheated oven, until a toothpick inserted in the centre comes out clean.