1 1/2 c. white flour

3/4 c. sugar

3/4 c. chopped pecans

1 1/2 t. baking soda

1/4 t. salt

3 ripe bananas

1/2 c. olive oil

3 T. rice milk

1/2 t. lime juice

2 t. egg replacer, (equivalent to 1 egg)

2 T. water

Preheat oven to 375º F

Mix together dry ingredients (flour, sugar, 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, rice milk, lemon juice, 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.

A variant of my Banana Walnut Muffins (switched the walnuts to pecans to accommodate someone with a walnut allergy)

Yield: 15 muffins (204 calories per muffin)