Great Banana Muffin recipe....

Here's what makes this recipe so great:
1. No refined (if you use natural syrup) sugars (although, truth be told, sugar is sugar and Vermont maple syrup frequently is imported from Ohio, so....that means that it was trucked there to be trucked back here, which has its own set of footprint issues);
2. No eggs. Eggs are good. Eggs are great. But it's always nice to mix it up a little.
3. No milk. Organic, Aldi, Wal-mart, local, pasturized, un-pasturized, milk leaves a HUGE footprint because cows leave a HUGE footprint...
4. It's not a picky recipe.
5. It has OJ in it. OJ is great. I love OJ. Pulp it up and have extra fiber. You could probably use prune juice, too, if anyone has those types of needs (which reminds me, I have a great, very healthy recipe for colon blow muffins that I used to make when I was pregnant one time)

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2/3 c. banana (or whatever...never can have too many within reason)
1/3 c. maple syrup (obviously the real is best, but again, whatever...even corn syrup will work but I prefer grade B local Maple Syrup, although I haven't used it in years)
2/3 c. OJ
1/3 c. oil
2 c. whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt (or whatever)
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mix wet, add dry
bake 350F 20-25 min.