1 1/2 c. white flour

3/4 c. sugar

3/4 c. chopped walnuts

1 1/2 t. baking soda

1/4 t. salt

3 ripe bananas

1/2 c. olive oil

3 T. soy milk

1/2 t. lemon juice

1 t. egg replacer (equivalent to 1 egg)

2 T. water

Preheat oven to 375º F

Mix together dry ingredients (flour, sugar, walnuts, 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, soy 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.

Muffins by Beth Hensperger, p. 14

Yield: 13 muffins (242 calories each)