| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Veglife1 |
12 |
servings |
INGREDIENTS
| 1 |
c |
Old-fashioned oatmeal |
| 3/4 |
c |
Unbleached white flour |
| 1/2 |
c |
Soy flour |
| 1/2 |
c |
Sugar |
| 1 |
tb |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 3 |
md |
Ripe bananas; peeled |
| 1 |
c |
Plain soy yogurt |
| 2 |
tb |
Vegetable oil |
| 1/3 |
c |
Flaked or shredded coconut; (optional) |
INSTRUCTIONS
Preheat oven o 375 F. Line 12 medium muffin cups with paper liners or
spray bottoms with cooking spray. In a food processor, process
oatmeal until it resembles coarse flour, about 15 seconds. Add
flours, sugar, baking powder, baking soda, and salt. Pulse a few
times to combine. Transfer mixture to a large mixing bowl. In
processor, pulse bananas until coarsely mashed. Add soy yogurt and
oil. Process until smooth. Add wet ingredients to dry ingredients and
stir by hand, quickly and lightly, until just mixed. Batter will be
thick. Divide batter evenly between prepared muffin cups. Sprinkle
with coconut, if desired. Bake for 20-25 minutes.
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.
Recipe by: Veggie Life, January, 1999
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