Banana Muffins

Yield: 24 muffins Prep Time: 30 minutes Bake Time: 25 minutes Cool Time: 10 minutes

Ingredients: Non-stick spray or oil

3 ripe bananas, mashed

½ cup honey, warmed

2 Tablespoons applesauce

½ cup almond vanilla milk

1 teaspoon vanilla

2 1/3 cups whole wheat pastry flour

½ teaspoon baking soda

1 Tablespoon baking powder

¼ teaspoon salt

½ teaspoon ginger

½ teaspoon cinnamon

½ cup walnuts, chopped, optional

Directions:

Preheat oven to 350°F.

Spray muffin pan with non-stick spray or rub with oil.

Mash bananas in a mixing bowl and add remaining wet ingredients.

Mix well.

In a separate bowl combine the remaining ingredients.

Mix well.

Add dry ingredients with wet ingredients.

Gently mix until evenly combined.

Pour batter into prepared baking pans and bake for 20-25 minutes or until toothpick comes out clean.

Remove from oven.

Cool in pan for 10 minutes, then transfer to wire rack.

Variations: For loaves, bake for approximately 50-60 minutes.

Nutritional Facts per muffin: Calories 130 Fat 4 g Sodium 95 mg Carbohydrates 22 g Fiber 2 g Protein 3 g Calcium 30 mg Iron 1 mg Potassium 100 mg Phosphorus 50 mg

Grocery List: _____ Non-stick spray or oil _____ 3 ripe bananas _____ honey _____ applesauce, unsweetened, organic _____ almond vanilla milk _____ pure vanilla extract, non-alcoholic _____ whole wheat pastry flour, organic _____ baking powder _____ baking soda _____ Celtic salt _____ ginger _____ cinnamon _____ walnuts, optional

This recipe is from "The 'Meat and Potatoes' of Plant-Based Cuisine cookbook." This cookbook is in the process of being published but you can get a PDF copy for $25 Here.

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