Preheat oven to 375 degrees.

DRY: (Combine and set aside)

1 ¼ cups whole wheat flour or whole wheat pastry flour

2 tsp baking powder

½ tsp soda

½ tsp cinnamon

1/8 tsp salt

WET: (Combine and let sit a few minutes to moisten oats)

1 cup ripe mashed banana (approx 2 medium)

½ cup soy milk or other nondairy milk

¼ cup oil (grapeseed, olive, canola, etc.)

2 Tb blackstrap molasses

2 Tb maple syrup (or 2 Tb agave + 1 tsp maple extract)

1 cup old fashioned oats

Add wet ingredients to dry, mix until combined, then stir in:

1 cup chopped dates

1 cup chopped pecans (or other nuts)

Spoon into nonstick-sprayed muffin tins. Makes 12 regular, 6 jumbo, or 36 mini muffins. Bake for 15-17 minutes for regular sized muffins (22-27 minutes for jumbo, 14 minutes for mini). Check to see that a toothpick comes out clean. Cool in tins on rack for 15 minutes, then take muffins out and finish cooling on racks. Store at room temperature in covered container.

(From "The 100 Best Vegan Recipes" by Kris Holechek)