Whole Wheat Honey Banana Muffins

These muffins are GOOD!  They are moist, have great texture and are 100% healthy, with no refined flour or sugars. To make the muffins lower in fat, replace half of the oil with unsweetened applesauce. I used whole wheat pastry flour, which is ground more fine and makes for a lighter, fluffier muffin.
The recipe was originally posted on Recipezaar, and given to me by my friend Joy (who is also responsible for passing on the waffle recipe on my blog--she knows how to find the good ones!)
This recipe makes a lot of muffins, which I love, but can be halved easily.  The recipe states that it makes 24 regular sized muffins.  I was able to get 4 mini loaves and 120 mini muffins out of one recipe.  The muffins freeze well, and are great for breakfast or a quick snack.  Enjoy!

Whole Wheat Honey Banana Muffins
 3 1/2 cups whole wheat flour
2 tsp. baking soda
1 tsp. salt
2 Tbsp wheat germ (optional)
2/3 cup olive oil (I'd like to try coconut oil)
1 cup honey
4 eggs
2 cups mashed ripe bananas (I used 6)
1/2 cup hot water

1. Stir together dry ingredients
2. Beat oil and honey together; add eggs and beat well.
3. Add bananas and beat to combine.
4. Add dry ingredients to wet, alternating with hot water; mix well after each addition.
5. Spoon batter into 24 greased muffin cups; bake at 325 degrees for 15 minutes, or until muffins are golden brown and test done.
6. Remove from oven and cool on rack.

{*thanks, Joy!}