- Yields: 12 to 16 large muffins
- Ingredient Notes: Vegetarian, Vegan, Dairy-free, Egg-free, Peanut-free, Soy-free
Ingredients
- 2 cups cornmeal
- 1 cup barley flour
- 4 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1 very ripe banana
- 1/2 cup soy yogurt (plain or vanilla)
- 1/2 cup maple syrup
- 1 cup water
- 1/2 cup chopped walnuts or pecans
Directions
In a medium bowl, whisk together cornmeal, barley flour and salt.
In a separate bowl, mash banana with a fork. Whisk in yogurt, maple syrup and water.
Pour the wet mixture into the dry and whisk until well combined. Fold in the chopped walnuts or pecans. Let rest at room temperature for 10 to 15 minutes.
While the batter rests, preheat oven to 375° F. Lightly oil a muffin tin or line with paper or silicone liners. Fill each muffin cup about 3/4 of the way and bake for 15 to 20 minutes.
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