Eggless Bannana Nut Waffles

I like waffles.  They are just delicious.  You can put just about anything in or on one and they are still delicious.  I was hankerin' (yes, that's a word!) for some today so I pulled out this recipe and made a few modifications.  Both Hubs and I love these.  They are soft in the middle and toasted outside.  Give 'em a try!  You won't be disappointed.  Plus, if anyone in your family is allergic to eggs, they'll appreciate your efforts.

Banana Nut Muffins
2cups Flour (I use half white, half whole wheat)
4 tsp. Baking Powder
2 tsp. Sugar (I add an extra tsp 'cause I like 'em that way)
1 tsp. Nutmeg (you can also use cinnamon, cardamom, whatever spices you like)
2 cups Milk
2 tbsp. Vegetable Oil (Use whatever oil you like other than butter)
2 tbsp. Water
1 tsp. Vanilla (If 1 is good, 1-1/2 is better!)
4 tbsp. melted Butter

1.  Combine flour, baking soda, nutmeg and sugar in large bowl.  Mix well.
2.  Add milk, oil, water, vanilla and butter and mix gently. It should be a little lumpy.
3.  Set aside to rest for about 5 minutes.  This is what makes the waffles nice and puffy.
4.  Heat waffle iron while batter is resting.  Spray or brush with oil.
5.  Pour about 1/4 to 1/2 cup batter for each waffle.  It all depends on your waffle iron.
6.  If you are adding extra ingredients (bananas, nuts, blueberries, etc.), sprinkle evenly on waffle   then close and cook according to your waffle iron instructions.
7.  Serve with extra toppings and maple syrup. 
8.  If you make extras, they freeze beautifully.  Use your toaster to heat them up.