2 cups whole wheat pastry flour
1 cup cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup poppy seeds
2 ripe bananas
1/2 cup water
1/2 cup maple syrup
1/2 cup milk
1/3 cup canola oil
2 tsps vanilla
1 cup fresh blueberries
Preheat oven to 375 degrees. Lightly oil muffin tins, or fill with paper liners. Puree bananas in water in blender; set aside. Put flour, cornmeal, baking powder, salt, cinnamon & poppy seeds in large mixing bowl and stir. Set aside. Place pureed bananas, syrup, milk, oil and vanilla in blender and blend until smooth. Add wet ingredients to dry mixture and mix together gently. Fold in blueberries. Pour into muffin tins. Bake 25-30 minutes.