Ingredients:
3 cups pureed fresh bananas
1 1/2 cups light vanilla soymilk or 1 1/2 cups soymilk lite
2 cups crushed Corn Chex or 2 cups Rice Chex
1/4 cup vegetable oil or 1/4 cup canola oil or 1/4 cup grapeseed oil
2/3 cup thompson raisins
3 cups whole wheat pastry flour or 3 cups spelt flour
1/4 cup natural unbleached cane sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons coriander
poppy seeds, if desired
Directions:
Puree’ the bananas and mix with the soymilk, crushed cereal, cane sugar,oil and raisins in one fairly large bowl.
(If you use unsweetened cereal this will be very low sugar.) Let this all stand for 5 minutes while you oil or grease your pans, and sift the flour mixture.
Sift flour, powder, soda, and salt together with spices.
Combine dry with wet mixture, being sure there are no powdery spots.
Fill the tins* mounding over top and add poppy seeds if desired.
This is fluffy but not runny batter* (it needs to be for 12 LARGE muffins)* Set oven to 375F.
Bake muffins for approximately 25 minutes, checking them with a toothpick.
Let cool briefly in the pan.
If refrigerated or frozen and individually wrapped,they will last a few weeks at a minimum, except for the eating habits of the consumers!
Servings: 12
Time preparation: 20 min.
Time total: 45 min.