Banana Muffins

This recipe calls for brown rice syrup, which is a wonderful natural sweetener that is assimilated more slowly by your body than other sweeteners.  If you don’t have rice syrup available, you may substitute pure maple syrup and get a satisfactory result.   Take 2 1/4 cups freshly milled hard white wheat flour OR soft white wheat flour and add: 2 ¼ teaspoons baking powder and ¼ teaspoon salt.   Combine in separate bowl:  3 or 4 mashed ripe bananas, ¼ + 1/8 cup oil, ¼ + 1/8 cup brown rice syrup, 3 tablespoons pure maple syrup, 2 teaspoons vanilla.   Add dry ingredients to wet to form a somewhat thick batter.  Add milk by the ¼ cup as needed until proper consistency is reached.  FILL greased muffin cups with batter.  Bake at 350 degrees for 20 minutes.  Makes one dozen.                                 Adapted from Sweet and Natural, by Meredith McCarty

Last Updated ( Wednesday, 17 September 2008 )