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Categories:
bananas light vanilla soymilk rice vegetable oil Thompson raisins whole wheat pastry flour natural unbleached cane sugar baking powder baking soda salt ground cinnamon Coriander
Viewed: 34 - Published at: 6 years agoIngredients
- 3 cups pureed fresh bananas
- 1 12 cups light vanilla soymilk or 1 12 cups soymilk lite
- 2 cups crushed Corn Chex or 2 cups Rice Chex
- 14 cup vegetable oil or 14 cup canola oil or 14 cup grapeseed oil
- 23 cup thompson raisins
- 3 cups whole wheat pastry flour or 3 cups spelt flour
- 14 cup natural unbleached cane sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 12 teaspoon sea salt
- 1 12 teaspoons ground cinnamon
- 1 12 teaspoons coriander
- poppy seed, if desired
Method
- 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!
