Banana Blueberry Corn Muffins
1/2 cup corn meal
1/2 cup oat flour
1/2 cup whole wheat pastry flour
1/2 cup date sugar
1 teaspoon baking powder
1/2 teaspoon sea salt
1 large ripe banana, mashed, about 1/2 cup
1/4 oil (your choice, I used corn)
1/4 cup maple syrup
1/2 cup vanilla soy milk
1 teaspoon vanilla extract
1 teaspoon Ener-G Egg Replacer mixed with 2 tablespoon water
1 cup blueberries, fresh or frozen
Preheat oven to 375 and spray 12-muffin tin with no stick spray.
Mix all dry ingredients (first six in list) in large bowl.
Mix all wet ingredients (next five in list) in smaller bowl.
Mix wet into dry until all is moist, but don't over mix.
Stir in blueberries.
Fill 12-muffin tin with batter and bake for about 20 minutes or until toothpick comes out clean.
I just made this recipe up this morning because I had an over ripe banana and some frozen blueberries. We all thought they came great. My omnivore friend came over for lunch and loved them! She even wrote down the recipe right away. I'm sure you can modify the type of flour you use, too, depending on what you have in the house.
Enjoy!
SO HOW'D IT GO?
These muffins were tasty, but a bit dense. Could they have been better with a bit of baking soda? I am going to try them again today with some, and see if they rise more.