|2 cups / 500 ml||whole-wheat pastry flour|
|1/3 cup / 75 ml||ground Salba seeds|
|1/4 cup / 50 ml||unrefined cane sugar|
|2 tsp / 10 ml||baking powder|
|1/2 tsp / 2 ml||baking soda|
|1/4 tsp / 1 ml||sea salt|
|1/2 tsp / 2 ml||freshly ground nutmeg|
|1 tsp / 5 ml||cinnamon|
|1 cup / 250 ml||pureed banana (see note)|
|1 cup / 250 ml||vanilla (or plain) soy milk|
|1/4 cup / 50 ml||pure maple syrup|
|1 1/2 tsp / 7 ml||pure vanilla extract|
|3 tbsp / 45 ml||canola oil|
Preheat oven to 375°F (176°C).
In a large bowl, combine the dry ingredients, sifting in the baking powder and baking soda. Stir through until well combined.
In another bowl, combine the pureed bananas, milk, maple syrup, vanilla and oil.
Add the wet mixture to the dry mixture, and gently fold and mix through, until combined. Scoop mixture into a muffin tins (non-stick or lined with cupcake liners).
Bake for 23-25 minutes (less time for smaller muffins, longer for larger), until a toothpick inserted in the center comes out clean.
Note: Use an immersion blender to quickly puree overripe bananas. For the 1 cup yield, use about 2 ½ medium (or 2 quite large) bananas. Using a large cup and immersion blender, puree until smooth. You can also mash the bananas if you don't have an immersion blender, though the consistency will not be as smooth.
Note: If you like, add 1/3 cup chopped nuts like pecans or walnuts or dark chocolate chips to muffin batter.