Ingredients

• 1 cup (250 mL) whole barley flour
• 1 cup (250 mL) all-purpose flour
• ¼ cup (50 mL) brown sugar
• ¼ cup (50 mL) unsweetened cocoa powder
• 2 tsp (10 mL) baking powder
• 1 tsp (5 mL) baking soda
• ¼ tsp (1 mL) salt
• ¼ tsp (1 mL) cinnamon
• ¼ tsp (1 mL) nutmeg
• 2 eggs
• ½ cup (125 mL) milk
• 3 tbsp (45 mL) canola oil
• 2 medium ripe bananas, mashed (1 cup (250 mL))
• 1/3 cup (75 mL) maple syrup
• 1 tsp (5 mL) vanilla

In a large bowl, combine flours, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon and nutmeg. In a medium bowl, lightly beat eggs. Stir in milk, oil, mashed banana, maple syrup and vanilla and pour into flour mixture. Stir until just combined. Spoon into lightly greased or paper-lined muffin cups. Bake in 400°F (200°C) oven for 20 minutes or until the centre springs back when lightly touched.

Makes 12 muffins.

Nutritional Information (per muffin): Calories: 180; Protein: 3 g; Carbohydrate: 32 g; Fibre: 3 g; Sugars: 13 g; Fat: 6 g; Saturated Fat: 1 g; Trans Fat: 0 g; Cholesterol: 33 mg; Sodium: 233 mg; Potassium: 160 mg