1 1/2 c. white flour

3/4 c. maple syrup

3/4 c. chopped pecans

1 1/2 t. baking soda

1/4 t. salt

3 ripe bananas

1/2 c. olive oil

1 t. egg replacer (equivalent to 1 egg)

2 T. water

Preheat oven to 350º F

Mix together dry ingredients (flour, pecans, baking soda, salt) in a large bowl.

Puree the bananas in a blender or food processor. Add the rest of the wet ingredients (olive oil, maple syrup, egg replacer and water) and pulse until combined. Pour the wet mixture into the dry ingredients and stir just until combined.

Spoon into muffin tins lined with muffin papers and bake for 20-25 min.

An adaptation of the Banana Walnut Muffins from Muffins by Beth Hensperger (p. 14).

Yield: 13 muffins (243 calories each)