Adventures in High Altitude Baking with Whole Wheat.

I arrived in Colorado Saturday Evening, exhausted and, having fully adapted to breathing "real" air in Seattle a little out of breath. I'm still working on getting into a "normal" routine, which is soon to be broken in 2 weeks when we move into a hotel and have to get a new routine!

Upon moving in I found 4 brown bananas and a bunch of baking supplies in the pantry that need to be used prior to the move (the Movers will only move unopened food, I guess...)

I decided to try my hand at baking muffins, and, well, one guess as to where I went looking for a recipe. (Maybe I ought to branch out a little, or not.)

The kids LOVED the muffins, especially the mini ones, but enjoyed the other muffins as well. I think they were delicious, especially for whole wheat muffins.

Whole Wheat Banana Chocolate Chip Walnut Muffins

1/2 cup butter (1 stick or 4 ounces)
1/2 cup packed light or dark brown sugar
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup honey
2 large eggs
2 cups whole wheat flour
2/3 Cups chocolate chips  1/2 c walnuts chopped!

Preheat the oven to 350. Line or grease a 12 cup muffin pan. I got 15 big muffins and 24 mini muffins.

Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg, and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, beating until smooth. Add the flour and chocolate chips, stirring until smooth. Divide batter into the muffin cups, they’ll be nearly full. Bake the muffins until a cake tester inserted in the center of one comes out clean, 23-28 minutes. Remove from oven and after a couple of minutes transfer the muffins to a rack to cool.

I was so excited because I didn't really make any adjustments for altitude, and they are so good!