The Lantern Vegan Family Cookbook
Brian McCarthy

Yield: 16 muffins

2 cups flour
3/4 cups sugar
1/2 cup oatmeal (uncooked)
1 Tbs. egg replacer powder
1 Tbs. baking powder
3/4 tsp. salt
1 cup chopped walnuts
1 1/2 cups soy milk
2 ripe bananas, mashed
1/3 cup extra light olive oil
2 tsp. maple extract
1 Tbs. vanilla

Preheat oven to 400 degrees F.

1. In a large bowl, whisk together the flour, sugar, oatmeal, egg replacer, baking powder, and salt.

2. With a spoon, stir in the walnuts, soy milk, bananas, oil, maple extract and vanilla. Stir just until moistened.

3. Divide batter between 16 oiled muffin cups.

4. Bake for 20 minutes or until toothpick inserted in center comes out clean.

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