Almond Poppy Seed Muffins

8  tablespoons		Unsalted Butter softened
1/4  cup		banana, mashed
1/2  cup		lakota monk fruit Sweetener
1/2  cup		2% Whole Milk
1/2  cup		Greek yogurt
1		Large Egg
2  tablespoons		Almond Extract
1/2  cup		All Purpose Flour
1/2  cup		almond flour
1/2  cup		whole wheat flour
1  teaspoon		Baking Powder
1/2  teaspoon		Sea Salt
1  tablespoon		Poppy Seeds
2  scoops		Pure Protein 100% Whey Protein Powder - Vanilla Creme

Tip: For nutritional information on all the ingredients in Almond Poppy Seed Muffins just click on each ingredient name. Then adjust the serving size for any Almond Poppy Seed Muffins ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 375°F
Cream butter, banana and sweetener,
Lightly beat milk, yogurt, egg and almond extract. Add to butter mixture while mixing.
Sift in flours, baking powder and salt and whey powder.. Mix until just combined. Do not over mix.
Stir in poppy seeds.
Transfer to 12 standard muffin tins with liners or 6 jumbo muffin tins with liners.
For standard muffins: Bake 18-20 minutes or until light golden on edges.
For jumbo muffins: Bake 22-23 minutes or until toothpick can be inserted and removed clean.
Transfer muffins to cooling rack. Allow to cool completely before transferring to airtight container.
*Use 1 Tb almond extract for a more mild almond flavor. 2 Tb for extreme almond!