Banana Muffins

 Adapted from Zucchini Bread

Adapted from _Sweet & Natural_ by Janet Warrington 

 

2 cups whole wheat flour

1/4 cup + 1T soy flour

2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup millet  (do they mean whole millet or ground???) 

1/2 cup applesauce

2 large egg equivalent

2 cups mashed over-ripe bananas

1/4 cup golden raisins 

 

Preheat oven to 350 F In a large bowl, mix together flours, baking soda, salt, and  millet.  Set aside  In blender, puree on high speed the applesauce, egg or equivalent,  bananas and raisins. Add wet stuff to dry, moisten evenly.    Spoon batter into non-stick 12 muffin tin dividing evenly and bake 40-50  minutes at 350 F or until browned.  Remove muffins from pan, cool to room temperature.  Wrap and chill.  Or eat on the spot.