Recipe by Allison of Some the Wiser
Ingredients3 tablespoons canola oil1 cup unbleached white flour1 cup spelt flour1/3 cup maple syrup1/2 teaspoon salt3 teaspoons baking powder1 egg1/4 cup milk1 cup mashed banana (about 2 medium bananas)1/2 cup chopped pecans, walnuts, or cashews
DirectionsGrease each cup of muffin tin and set aside. Preheat oven to 400 degrees Fahrenheit. Combine all of the dry ingredients in a large bowl and mix well. Stir chopped nuts into flour mixture. In a separate bowl, combine milk, butter, egg, syrup, oil, and banana. Beat until smooth. Make a well in the center of the dry ingredients and pour in the wet mixture. Fold wet and dry mixtures together, being careful to not over stir. Batter will be lumpy, not smooth.For large muffins, fill 9 muffin tin cups almost to the top. For medium muffins, fill 12 muffin tin cups 2/3 full. Bake 20 to 30 minutes, or until muffins are golden and spring back when touched. Cool on wire rack and serve warm.