Name: Recipe for Yummy Banana-Walnut Muffins
Prep time: 15 minutes
Cook time: 18-20 minutes
Total time: 35 minutes
Yield: 18 (1 muffin) servings
Cuisine: Breakfast
Ingredients: 2 whole wheat pastry flour; 3/4 barley flour; 2 baking powder; 1/2 baking soda; 1/2 salt; 1/4 coriander; 1/4 cardamom; Additional walnuts, chopped (optional); 2 mashed ripe bananas (about 4 medium bananas); 1/3 maple syrup; 1/2 unsweetened nondairy milk; 1/2 walnuts; 2 flaxseed meal; 2 frozen pineapple concentrate; 1 1/2 lemon juice; 1 vanilla

Recipe courtesy of

Heather Leno

Prep Instructions

Yield: 18 (1 muffin) servings
Prep Time: 15 minutes
Cook Time: 18-20 minutes
Total Time: 35 minutes

Recipe Ingredients

2 cups whole wheat pastry flour
3/4 cup barley flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon coriander
1/4 teaspoon cardamom
Additional walnuts, chopped (optional)
2 cups mashed ripe bananas (about 4 medium bananas)
1/3 cup maple syrup
1/2 cup unsweetened nondairy milk
1/2 cup walnuts
2 tablespoons flaxseed meal
2 tablespoons frozen pineapple concentrate
1 1/2 teaspoons lemon juice
1 teaspoon vanilla

Preheat oven to 375°F and spray 18 medium-sized muffin cups with nonstick cooking spray.
Combine flours, baking powder, soda, salt, coriander, cardamom, and optional walnuts in a mixing bowl and whisk to evenly distribute.
Place some banana chunks into your blender cup and blend, adding as needed until the creamed bananas measure 2 cups.
Add remaining ingredients and continue blending until the nuts are completely creamed. Don’t be tempted to leave them chunky, as they are the fat that helps keep the muffins tender.
Pour the blender ingredients into the dry ingredients and mix just until all is moistened; do not overmix. Scoop into muffin cups. If you desire, lightly press a few chopped nuts into the top of each muffin.
Bake 18–20 minutes or until muffins are firm to touch and browning slightly.
Remove from the oven and let stand several minutes before carefully turning out of muffin pans.

NOTE: The coriander and cardamom may be replaced with ½ teaspoon of cinnamon or nutmeg.