I scored a rockin' deal on bananas this week. My banana cup runneth over. Fruit leather, banana chips and still 2 bunches left. So, I made some muffins. After over a year of living gluten-free, Lukas now seems to be able to tolerate wheat. Hence, wheat flour is used. I have made these with gluten free flours and they were very tasty.
1/3 c olive oil
1/4 Agave Nectar
2c flour (I used a whole wheat, all purpose, black bean combo)
1 1/2 tspn baking powder (baking powder has corn in it, so I substituted 1/4tspn baking soda and 1/3c molasses) The mollasses gave these muffins a dark color, resembling chocolate.
1/2 tspn baking solda
2 ripe bananas, smooshed
1/4 c hemp milk (any liquid will work, milk, juice, even water)
1/3c flax seeds (optional)
1/3c carrot/apple pulp (optional)
Combine ingredients, bake at 350 for 45-50 mins or 15-20 mins for mini-muffins