Banana Muffin

Mix thoroughly in a bowl:
1 1/2 cups all-purpose flour (or Hard White Flour)
1/4 cup emmet flour
1/4 cup almond meal
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp ground nutmeg
1 tsp ground cinnamon

Whisk together in a large bowl:
1 large egg
1/2 cup to 3/4 cup packed light brown sugar (amount depending on taste. I used slightly more than 1/2 but less than 3/4)
1 1/3 cups mashed ripe bananas (two to three bananas)
6 tbs vegetable oil
1 tsp vanilla

Optional:
About 1 to 2 tbs plain yogurt if mixture looks too dry.
1/2 cup mixed berries

Add the dry mixture to the wet and optional frozen mixed berries. Mix together until the moistened. Do not overmix. If batter looks too dry, add 1 to 2 tbs of plain yogurt.

Line a six or twelve muffin pan with paper cups. Divide batter among the muffin cups. Bake for approximately 22 to 25 minutes if using a 6 muffin pan (less if using 12 muffin pan). Sprinkle the top with some sugar if desired.

Let cool for two to three minutes before serving.