This recipe was based on the Whole Wheat Banana Muffins recipe from the Joy of Baking website. I substituted applesauce for the oil, used soy milk instead of regular milk and agave nectar instead of maple syrup.
- 2 cups whole wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 tsp green tea powder
- 2 large ripe bananas, mashed well (about 1-1/2 cups)
- 2 large eggs, lightly beaten
- 1/2 cup agave nectar
- 1/3 cup soy milk
- 1/4 cup apple sauce unsweetened
- 1 teaspoon vanilla extract
- 3/4 cup ground almonds
- Preheat oven to 375F. Grease muffin tins and set aside.
- In a large bowl combine the flour, baking powder, baking soda, salt, green tea powder and ground cinnamon.
- In another large bowl combine the mashed bananas, lightly beaten eggs, agave nectar, milk, apple sauce, and vanilla extract. With a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is thick and chunky. Add ground almonds, saving some for topping.
- Spoon the batter into the prepared muffin tins. Bake about 18 – 22 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature. Makes 12 regular sized muffins.
Notes: Do not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery muffins.