Saturday, July 25, 2015

Banana Nut Muffins

This recipe makes a big batch of 24 muffins.  Keep at room temperature up to three days or freeze for longer storage. It's nice to have wholegrain vegan muffins on hand that have no oil or refined sugar. The bananas, apples and dates add enough sweetness and the small amount of peanut butter makes them satisfying.

2 cups whole wheat flour
1 cup rolled oats
4 teaspoons baking powder
2 teaspoons baking soda
2 bananas
2 apples (about 2 cups diced)
1/4 cup peanut butter
1/2 cup dates, sliced (about 11 small)
1/2 cup water
4 teaspoons vanilla
1/4 cup non-dairy milk
1 cup chopped walnuts

Place dates and water in a blender and allow to soak for a few minutes.

In a large bowl combine dry ingredients: flour, oats, baking powder and baking soda.

To the blender with the dates, add bananas, apples, peanut butter, vanilla and milk; blend until smooth.  Pour  the banana-apple-date mixture into the bowl with dry ingredients and stir just until mixed.  Fold in nuts.

Fill 24 muffin cups with batter and bake at 350f degrees for 20 to 23 minutes. Toothpick inserted near center of muffin should come out clean.

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