Banana Nut Muffins (Vegan Version)

Makes 12 large banana muffins:
Feel free to tinker with the recipe and make it your own. It'll work as long as you keep the basic proportions and muffin method. The vegan version is denser, but works well - bananas are sticky enough to hold the muffins together without using cornstarch.

Fill the muffin cups close to the top - the muffins should double in size.

Ingredients:

• 1 1/2 cups pureed ripe banana (3 small, spotty but not mushy)
• 1 1/2 c. unbl white fl.
• 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 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1 tsp salt
• 1/4 - 1/2 c. unbleached cane sugar or brown sugar
• 3/4 cup chopped walnuts
• 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
• Optional: 3/4 c. chopped dried apricots. These are a delicious addition - if you use unsulfured apricots, be sure to soak them in hot water for an hour or so to soften.

Muffin Method:

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.