Very Best Berry Muffins

A recipe I have spent years tweaking to make it sugar free and loaded with nutrition. I still make it a little differently each time, depending on what I have on hand, but here's the main recipe.

Makes 18 regular size muffins or what I usually make: about 36 mini muffins.

1 3/4 cups flour (I like to break it down with 1 cup whole wheat flour, 1/4 cup teff flour, 1/4 cup almond meal, 1/4 cup barley or kamut flour) Using all whole wheat flour is great too.

1/4 cup wheat germ or oat bran

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup really soft butter (or you can substitute all applesauce if you want)

1/4 cup applesauce

1/3 cup flax meal

1/3 cup honey if you want it really sweet- or just substitute an extra banana and go totally sugar free

2 large eggs

3 ripe bananas, mashed well with a fork (or 4 bananas if you're not adding honey)

1/3 cup milk (cow's milk, or unsweetened vanilla almond milk is my favorite)

1 cup berries (give or take- I just dump them in). Our favorite is fresh raspberries. Blueberries are great too.

1. Preheat oven to 375 degrees. In a medium bowl, whisk together flours, germ, baking soda and salt.

2. In a large bowl whisk butter, applesauce, flax and honey (if using) until fluffy. Add eggs and whisk them in well. Then add the smashed bananas and milk. Add the dry to the wet and whisk until combined.

3. Add the berries- and if using raspberries I like to smash them so there are little bits of raspberries throughout. Stir in the berries with a small spoon. Then use the spoon to scoop the batter into a well sprayed or greased muffin tin.

4. Bake for 12 minutes for mini muffins and about 22-24 for large muffins.

The most moist, light, delicious breakfast muffins you will ever have. :)