3 Leftover Bananas Amazing Whole Grain Banana Apricot Pecan Muffins

1 1/2 cups mashed banana
1 1/2 cup whole wheat flour
1 cup spelt flour
1/2 cup ground flaxseed
2 Tbs. cornstarch or potato starch
1 1/2 Tsp. baking powder
1 Tsp. baking soda
1 Tsp. cinnamon
1 Tsp. ginger
1/2 Tsp. nutmeg
1/4 Tsp. salt
1/4 C. coconut sugar
1/2 cup pecan pieces
1/2 cup raw, unsulfured coconut
1/2 cup chopped apricots
1/4 cup melted coconut oil
1 1/3 cup room temperature soy milk + 2 Tbp. lemon juice

Mix the dry ingredients together, except apricots.  Mix wet ingredients, including apricots.  Fold wet mixture into dry mixture.  Fill sprayed muffin tins about 3/4 full.  This recipe yielded 19 muffins.  Bake in preheated 375-degree oven for about 16 minutes, until golden and toothpick comes out clean.  I put some coconut on top of the muffins, and it looked pretty.

In the picture with the muffin is a breakfast salad made with chilled, sliced ripe Bartlett pear on a bed of arugula.  Shredded carrots on top, and guess how I used the leftover pomegranate chipotle vinaigrette?  Yum breakfast salad and healthy muffin!