eeeny-weeny-banana-nut-muffins

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easily either vegan or dairy-licious, these tinies were a hit at brunch yesterday. since i just got back from a couple weeks in chicago, my refrigerator is bare and my fruit and veggie hanging basket has only a few cloves of garlic in it...so making muffins outta fresh produce was out of the question. luckily, i hid some browning bananas in the freezer (just threw em in! didn't peel em, but you can) a few weeks ago, so i thawed them out and rustled up the other easy ingredients from my cabinets and spice rack. mmm!

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1/2 cup brown sugar

1/2 cup white sugar

1/2 cup margarine or butter, at room temperature

3 very ripe bananas, mashed well

2 cups whole wheat pastry flour*

1/2 teaspoon baking soda

1/3 cup vanilla soy milk, mixed with 1 teaspoon lemon juice (to curdle)**

1 teaspoon vanilla

1 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon nutmeg

1/2 teaspoon salt

1/2 cup walnuts, coarsely chopped

*you can also use all-purpose unbleached flour, but decrease the soy milk or buttermilk from 1/3 cup to 1/4 cup

**you can substitute buttermilk here for the soy milk and lemon juice

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Preheat the oven to 350 F. Grease two mini-muffin tins with margarine or butter. Sift together the flour, baking soda, salt and spices. Cream together the margarine or butter and the sugars. Add the bananas, soy milk and vanilla. Add the wet ingredients to the dry. Mix well. Pour batter into mini tins. Bake until muffins are slightly golden on top, about fifteen minutes. Your house or apartment should smell delicious now...so go ahead and try a muffin! Mmm! :)