Banana Bread Muffins

INGREDIENTS:

1.5 Cup whole sweat pastry flour
1.5 Teaspoon aluminum-free baking powder
.25 Teaspoon Salt
.5 Cup walnuts, toasted and coarsely chopped
1 Cup ripe bananas, (2-3 bananas) mashed
.25 Cup light vegetable oil (e.g. canola)
.25 Cup brown rice malt syrup
2 Tablespoon pure maple syrup
1.5 Teaspoon vanilla
.25 Teaspoon citrus zest (lemon, lime, or orange)
1/3 Cup soy milk

INSTRUCTIONS:
1- Preheat the oven to 350 F.
2- In medium bowl, mix dry ingredients and stir in nuts.
3- In another bowl, whisk wet ingredients.
4- Add wet ingredients to dry to form a somewhat thick batter. Add more soy milk as needed.
5- Pour in muffin tin, lined with paper liners.
6- Bake until golden, about 20 minutes. Makes 8-10 regular size and 2 dozen mini-muffins. (or) if you want loaf...Line bottom of 9x5x3-inch loaf pan with parchment and oil the sides.
7- Transfer batter of pan. Bake until quite golden, 45-60 minutes. Turn onto a rack to cool.

COMMENTS:
Thanks to Michelle Palenscar for this recipe. I didn't get to try it when she made it, but on the basis of the recipe requests, it's a keeper!