Well the blueberry muffins from my last post were a real hit over here but this time I thought that I would experiment with bananas. I used the same recipe https://greenlighteating.com/super-moist-vegan-blueberry-muffins/ but with a few tweaks. I ran out of millet so I only used rolled oats, omitted the lemon zest and cardamom and added more dates.
When I was a child my mother would buy the most sinfully delicious date-nut cake at Baker’s Bakery in Parma, Ohio. Let me tell you that cake was to die for and my request every single year for my birthday. It is hard to believe but these muffins taste SO MUCH like that date-nut cake but without the eggs, sugar and butter. They taste like they should be a guilty pleasure but they’re not. As with all plant based, no sugar, oil or salt recipes the more you eat the healthier you are. I hope you try this recipe. As always, I love comments!
Ingredients:
- 15 dates pitted
- 1 cup unflavored, unsweetened plant based milk
- 2 cups rolled oats
- 2 cups overripe banana slices
- 2 tsps. baking powder
- 1/2 tsp. baking soda
- 1/2 cup unsweetened applesauce
- 3/4 cup roughly chopped walnuts
Directions:
- Preheat oven to 350 degrees Fahrenheit
- Line muffin tin with 12 non-stick parchment cupcake liners or use a silicone muffin pan
- Cut the dates up roughly and add to the plant based milk and set aside (so the dates soften).
- Grind the oats in a high speed blender and place in mixing bowl. Add the baking powder and baking soda and stir with a fork.
- Add the date and milk mixture, applesauce, bananas and chopped walnuts to the bowl of dry ingredients. Mix gently to combine the ingredients. Do not overmix.
- Spoon the batter into cupcake liners or silicone muffin pan filling each 3/4 full.
- Bake for 20 minutes or until tops are golden brown and inserted toothpick comes out clean.
