Vegan Banana Muffins

[Guest guest]

Vegan Banana Muffins

 

1 cup each cornmeal and rice flour

1/2 cup soy flour

1 tsp. salt

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

1/3 cup chopped almonds

2 tbsps. oil

1 cup soy milk

1 2/3 cups ripe banana, mashed

1 tsp. vanilla

1 tbsp. egg replacer

1/4 cup water

 

Put cornmeal, rice and soy flours, salt, baking powder, baking soda,

cinnamon and almonds in a large bowl. Toss to combine. In a separate

bowl, combine oil, soy milk, mashed banana and vanilla. Whisk egg

replacer with water. Stir into oil mixture. Pour wet ingredients into

dry ingredients. Stir quickly and gently until just blended. Divide

batter equally into lightly greased muffin tins. Bake at 375 degrees

for 25 to 30 minutes. yields 12 muffins.