Yields 6 Giant Muffins

1 cups soy milk (additional quarter cup may be needed)
1/4 cups oil
2 cups whole-wheat flour
1/4–1/2 cup brown sugar (for a sweet muffin, use 1/2 cup or more)
3 teaspoons baking powder
1/2 teaspoon salt
2-3 ripe bananas, mashed (potato masher works well)
1/2 cup wheat germ
1/2 cup walnuts, rough chopped

Pre-heat oven to 400º. Oil a 6-cup muffin tin. Mix together all ingredients until incorporated. Mixture will be quite thick. Add more soy milk if dry. Do not over mix. Mound the batter into the 6 muffin cups so it stands about an inch or so above each hole in the tin. Place on a cookie sheet (in case there is spillage) and bake for about 40-45 minutes, checking every 15 minutes. If muffins are browning too fast, lower temperature to 375º. Remove muffins and let cool 10-15 minutes before carefully removing and placing on serving platter. Delicious!

Recipe by Laura Theodore, The Jazzy Vegetarian.

Laura is an award winning actor, singer, author, and “green guru.” She is the proud creator of the “Jazzy Vegetarian,” a visionary pilot for television. Her website can be found at http://www.jazzyvegetarian.com

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