| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegan | 1 | Servings | |
INGREDIENTS
| 4 | Ripe bananas | |
| 1/3 | c | Vanilla soy beverage |
| 1 | c | Honey |
| 2/3 | c | Canola oil |
| 1 | T | Vanilla extract |
| 3 | c | Whole-wheat flour |
| 1 | c | Unbleached flour |
| 1 | T | Baking soda |
| 1 1/2 | t | Baking powder |
| 1 | c | Chopped walnuts |
INSTRUCTIONS
20 Notes: Outpost Natural Foods, 100 E. Capital Drive, Milwaukee, WI. Journal Sentinel. Preheat oven to 325 degrees. Put bananas in blender and process until smooth. Add soy beverage, honey, oil and vanilla; process until smooth. In large bowl, whisk together remaining ingredients except nuts. Add banana mixture and stir until mixture is just incorporated. Scoop batter into paper-lined muffin cups, filling them to rim. Sprinkle tops with walnuts. Bake in preheated oven 15 to 20 minutes or until toothpick inserted into center comes out clean. Makes about Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 5362
Calories From Fat: 1977
Total Fat: 228.1g
Cholesterol: 0mg
Sodium: 4538.9mg
Potassium: 2937.6mg
Carbohydrates: 788.3g
Fiber: 34.3g
Sugar: 342.2g
Protein: 75.6g