Tuesday, September 10th, 2013...5:48 pm

Banana Muffins

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Now that the weather has finally cooled off a little bit, I feel like baking a little more. My kids have started school, so it is fun to create something yummy that they can come home and love. I found a recipe for Banana Crumb Muffins in The China Study Cookbook, by Leanne Campbell, and decided to try it, but I changed the sweetener from sucanat to pure maple syrup, and added some millet. They turned out so delicious, plus they are the kind of snack that you can feel good about eating.

Banana Muffins

2 c. whole wheat pastry flour

1 tsp. baking powder

1 tsp. baking soda

1 1/2 tsp. cinnamon

1/4 c. millet

2 ripe bananas, mashed

1 c. nondairy milk, I used almond milk

1/4 c. pure maple syrup

1/4 c. walnuts, chopped

Topping (optional)

5 tbsp. sucanat

1/2 tsp. cinnamon

1/4 c. oatmeal

Preheat oven to 375 degrees. Prepare a 12 cup muffin pan with paper liners. Or use a nonstick pan.

Combine flour, baking powder, baking soda,cinnamon, and millet in a medium bowl. I used a food processor to puree the bananas and then added in the milk and pure maple syrup.

Pour the wet ingredients into the dry mixture and stir until well combined. Add the walnuts and then spoon into the prepared muffin cups.

If you choose to add the topping, just combine the ingredients together in a small bowl and then spoon over the wet muffin batter once it is in the pans.

Bake for about 20 minutes or until a toothpick comes out clean. Let them cool a little before trying to eat them.



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