Whole Wheat Banana Bread and Muffins

1 3/4 cups whole wheat flour (I use freshly ground flour from hard white wheat)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 cup mashed over-ripe bananas (about 2-3 bananas)
1/3 cup honey
1/4 cup melted butter
2 eggs

Stir together flour, baking powder, baking soda and salt. In a separate bowl, mash bananas, or puree them in a blender. Mix mashed bananas, honey, melted butter and eggs into flour mixture.

For Bread: Spread batter into a well buttered bread pan. Bake in a 350° oven for 50-60 minutes or until a toothpick inserted into the middle comes out clean.

For Muffins: Spoon batter into 12 buttered or paper lined muffin tins. Bake in a 400° oven for 20 minutes.

For Mini-Muffins bake them in a 400 oven for about 12 minutes.

Pumpkin Banana Muffins

Pumpkin Banana Muffins
Makes 24-28

Adapted from a recipe called "Healthy Pumpkin Banana Muffins" from www.food.com by: Vseward (Chef~V) .

4 cups whole wheat flour
almost 1 1/3 cups rolled oats (can use oat bran for 1/2 cup of that)
4 tsp baking powder
2 tsp baking soda
1/2 tsp salt
4 tsp cinnamon
2 tsp ginger
1 tsp nutmeg
3 mashed bananas
1 cup applesauce
15 oz. pumpkin
4 eggs
1 cup sugar (brown or white)

Oven at 350. Grease or line muffin tins. Mix flour to spice (all dry ingredients) in medium bowl. Mix bananas to sugar (all wet ingredients) in larger bowl. Add dry ingredients. Stir until combined. Fill muffin tins until almost full (they don't rise too much). Bake for 25-30 minutes or until toothpick comes out clean. Cool on wire rack.