Instructions:

Yield: 12 muffins

1 cup Each cornmeal and rice flour
1/2 cup Soy flour
1 tsp Salt
1 tsp Baking powder
1/2 tsp Baking soda
1 tsp Cinnamon
1/3 cup Chopped almonds
2 tbsp Canola oil
1 cup Soy milk
1 2/3 cup Ripe banana, mashed
1 tsp Vanilla
1 tbsp ENER G egg replacer
1/4 cup Water

Put cornmeal, rice and soy flours, salt, baking powder, baking soda, cinnamon and almonds in a large bowl. Toss to combine.

In a separate bowl, combine oil, soy milk, mashed banana and vanilla. Whisk egg replacer with water. Stir into oil mixture.

Pour wet ingredients into dry ingredients. Stir quickly and gently until just blended. Divide batter equally into lightly greased muffin tins. Bake at 375 F. for 25 to 30 minutes.