This recipe isn't totally vegan, since it calls for yogurt to activate the baking soda. If you don’t do dairy, or if your personal early January restraint plan involves cutting back on milk products, you can substitute a cup of non-dairy milk soured with a tablespoon of lemon juice. You should try to find whole-wheat pastry flour, which has less protein than regular whole-wheat flour and therefore doesn’t toughen baked goods as much.
|1 cup||yogurt, plain or vanilla|
|0.5 cup||chopped dates, pitted|
|0.5 cup||chopped prunes, pitted|
|0.25 cup||canola or grapeseed oil|
|2 tbsp||maple syrup|
|0.5 tsp||vanilla or almond extract|
|1 tsp||baking soda|
|1.5 cups||wheat bran|
|1 cup||whole wheat pastry flour|
1. Heat the oven to 400°F and grease a 12-cup muffin pan (or line it with baking cups). Put the bananas in a large bowl and mash with a potato masher or fork. Add the yogurt, dates, prunes, oil, maple syrup, and vanilla, and stir to combine thoroughly. Stir in the baking soda and salt, and then stir in the wheat bran and whole-wheat pastry flour.
2. Divide the batter evenly among the muffin cups. Bake until the muffins are golden brown and a toothpick inserted into the center of one of them comes out clean, about 20 minutes. Serve warm.
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