MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Banana Nut Muffins
Categories: Muffins
Yield: 12 Muffins

MMMMM-----------------------REGULAR OPTION----------------------------
1 1/4 c Unbleached white flour
1 1/4 c Whole-wheat flour or
- spelt flour
2 tb Corn starch

MMMMM-------------------------GF OPTION------------------------------
2 c All purpose GF flour mix;
- plus:
1 ts Xanthan gum

MMMMM--------------------------MUFFINS-------------------------------
1 1/2 ts Baking powder
1 ts Baking soda
1 ts Cinnamon
1 ts Ginger
1/2 ts Nutmeg
1/4 ts Cloves
1 ts Salt
1/4 c Unbleached cane sugar or
- brown sugar;
- up to 1/2 c
1 1/2 c Ripe banana (3 sm); pureed
1/4 c Butter, vegetable spread, or
- safflower oil;
- melted
3/4 c Walnuts; chopped
3/4 c Dried apricots or currants;
- chopped (optional)

MMMMM-------------------------VEGETARIAN------------------------------
1/2 c Buttermilk
1 Egg
3/4 c Water; warm

MMMMM---------------------------VEGAN--------------------------------
1 1/3 c Soy or almond milk;
- room temperature
2 tb Lemon juice

MMMMM--------------------------GF VEGAN-------------------------------
1 tb Ground flax seed

Total time: 35 minutes

If you use unsulfured apricots, be sure to soak them in hot water for
an hour or so to soften.

GF Vegan:

Add ground flax seed to the wet mixture. Reduce flour to 2 cups and
omit corn starch. Don't add xanthan gum. The all purpose mix on this
page works great.

Preheat the oven to 375?F & oil a muffin pan. Chop & measure the
walnuts, and the apricots or currants if you're using them. Measure &
mix the dry ingredients, including the nuts. Blend the banana, and
add or subtract from the milk to get the right measurements. Add the
other liquid and blend. A blender works like a charm, otherwise, mash
the bananas, then whisk in everything else except the chopped
apricots if you're adding them. Add the dried fruit to the wet
ingredients. Pour the wet ingredients into the dry, and mix lightly
with just a few strokes. Spoon the mixture evenly into the muffin
cups. Bake for 25 minutes, middle of the oven, until browned & firm
to the touch. Cool on a rack for 5 minutes, then run a knife around
the edges of the muffins & turn them out on the rack. May be eaten
immediately.

Tips:

Chocolate chips are a great substitute for walnuts, if nuts are not
your thing. My 10 year old granddaughter was very happy with that
variation!

The vegan version is denser, but works well. Bananas are sticky
enough to hold the muffins together without using corn starch, but we
added it anyway! Leave it out if it doesn't agree with you.

If you end up with more than 1-1/2 cups of banana, don't fret. Just
reduce the liquid by a corresponding amount.

Makes 12 large banana muffins: Fill the muffin cups close to the
top--the muffins should double in size.

Recipe FROM: <https://web.archive.org/web/20180722013717/
http://www.savvyvegetarian.com/vegetarian-recipes/
banana-nut-muffins.php>

MMMMM


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