Yes, we have no more banana muffins!

I was able to snap a portrait before Michael ate the last one! These muffins kind of have the texture of scones. They're not too sweet, and are really satisfying.



Dry Ingredients:

2 cups whole wheat pastry flour
1/2 cup all purpose white flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/8 teaspoon nutmeg (or a couple of turns with a grinder)

Wet Ingredients:

3 ripe bananas
1/4 cup canola oil
1/2 cup sugar
2 teaspoons molasses
2 teaspoons vanilla extract
1/2 cup sugar
1/8 cup soy milk

Mix the dry ingredients together. Mix the wet ingredients (with the sugar) well, until everything becomes a very slightly lumpy liquid. You can use a hand mixer or a blender for this (I used an immersion blender with a whisk attachment).

Fold the dry ingredients into the wet ingredients, and mix until just incorporated. If the mixture feels a little dry, add a tiny bit more soy milk.

Spoon into 12 muffin cups (the batter will be a little doughy). Bake in a 350 degree preheated oven for 30-35 minutes, until the tops are a little bit brown.