Banana Muffins (dairy-free/egg-free): Adapted from Dr. Andrew Weil

Name: Banana Muffins (dairy-free/egg-free): Adapted from Dr. Andrew Weil Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12
Ingredients: 3-5 very ripe bananas well mashed; 1/4 cup honey; 1/3 cup Splenda for baking; 3 T cold pressed canola oil; 2 tsp pure vanilla extract; 1.5 cups whole wheat pastry flour***; 1.5 tsp baking soda; 1/4 tsp salt; 2 oz. chopped pecans (use your food scale); *** The regular white/whole wheat flour blend works well too and it may be more widely available in mainstream groceries. In fact I normally make them this way since I don't normally have whole wheat pastry flour on hand.

Minutes to Prepare: 5
Minutes to Cook: 20

Number of Servings: 12

Ingredients

3-5 very ripe bananas, well mashed1/4 cup honey1/3 cup Splenda for baking3 T cold pressed canola oil2 tsp pure vanilla extract1.5 cups whole wheat pastry flour*** 1.5 tsp baking soda1/4 tsp salt2 oz. chopped pecans (use your food scale)*** The regular white/whole wheat flour blend works well, too, and it may be more widely available in mainstream groceries. In fact, I normally make them this way since I don't normally have whole wheat pastry flour on hand.

Directions

1. Preheat oven to 350.
2. Combine all wet ingredients thoroughly.
3. Combine all dry ingredients thoroughly.
4. Combine wet and dry ingredients. Mix only until incorporated (don't overwork the flour).
5. Distribute batter evenly into 12-cup muffin pan (I like to use the unbleached paper liners for convenience).
6. Bake at 350 degrees Fahrenheit for 18-22 minutes until golden brown and cooked through.

Great for breakfast or a pre-workout snack!

Number of Servings: 12

Recipe submitted by SparkPeople user CERRADANCE.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving