Chai Banana Muffins

- 16   Serving size - 1 muffin   Points Plus per serving - 4 Points+
Calories - 130,   Total Fat - 4.2g,   Carb - 23.4g,  Protein - 2.7g,   Fiber - 0.9g

7.9 oz. all purpose flour (about 1 3/4 cup)
1/2 cup packed brown sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 chai tea bags, opened
3/4 cup low fat buttermilk
2 sm-med ripe bananas, mashed
1/4 cup butter, melted
1 tsp. vanilla extract
1 large egg, slightly beaten
1/4 cup sliced almonds, for muffin tops

1.  Preheat oven to 375 degrees F.  Spray wells of muffin tins with cooking spray or line with paper muffin cups.  
2. In large bowl, combine the flour, brown sugar, baking powder, baking soda and salt with a whisk.  Cut open the tea bags and add the contents into the flour mixture.  Whisk it into the flour.  Create a well in the middle of the flour mixture.
3.  In a medium bowl or large glass measure, combine the buttermilk, melted butter, vanilla extract, and the egg.  Stir in the mashed banana.  Pour the this liquid into the flour mixture and stir until just combined.  
4.  Portion out into 16 muffin tins.  Top each muffin batter with a few sliced almonds.  Bake in 375 degree F oven for 15 minutes or until toothpick inserted into center comes out clean.  Cool for 5 minutes in pan, then remove muffins to wire rack to cool completely.