So, these muffins were an experiment with olive oil. Really I wanted to call them olive oil muffins, but even though I used EVOO, you could barely, if at all, taste it. I suppose that means it was a success? Perhaps if I want to showcase the olive oil more, I should use more of it, but this was really a test to see if I could start baking desserty type stuff with olive oil versus other types of cooking oils. Olive oil smells and tastes a little nutty to me, so I thought almond meal might go well with that flavor. Then I happened to have some overripe bananas, so that's how that happened. And everything tastes good with chocolate chips. I guess if I wanted to give them the title they deserve it would be... Stacey's Banana Chocolate Chip Almond Olive Oil Muffin Ingredients 1 1/2c unbleached white flour, organic 1/2c brown rice flour, organic 1c almond meal/flour 2/3c granulated sugar, organic 1 tbs baking powder 1/2 tsp baking soda 3/4 tsp salt 1 1/