Ingredients
1
1/2 cups pureed ripe banana (3 small, spotty but not mushy)
1
1/2 c. whole wheat flour OR: 1 c. wh. wh. fl + 1/4 c. spelt flour + 1/4 c. amaranth fl.
You can use all whole grain flour, but expect a denser, chewier muffin
1/4
- 1/2 c. unbleached cane sugar or brown sugar
VEGETARIAN: 1/2 cup buttermilk + 1 egg + 3/4 c warm water
VEGAN: 1 1/3 c soy milk (room temperature)+ 2 Tbsp lemon juice
1/3
c melted butter, veggie spread, or safflower oil
Directions
1.
Preheat the oven to 400 degrees & oil a muffin pan
2.
Chop & measure the walnuts, and the apricots if you're using them
3.
Measure & mix the dry ingredients, including the nuts
4.
Mix the wet ingredients, including the banana - a blender works like a charm, otherwise, mash the bananas, then whisk in everything else except the chopped apricots if you're adding them
5.
Pour the wet ingredients into the dry, and mix lightly with just a few strokes, adding the optional apricots halfway through
6.
Spoon the mixture evenly into the muffin cups
7.
Bake for 25 min, middle of the oven, until browned & firm to the touch
8.
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.
