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.

Oat Cornbread

This cornbread recipe has no eggs, dairy, wheat, oil, salt or sugar, but it is moist and tasty.  Serve at breakfast with fruit or for dinner along with chili and salad. Oat cornbread also makes a satisfying snack.

Ingredients

1 cup cornmeal

1 cup oat flour (grind 1 1/4 cups rolled oats in blender)

2 teaspoons baking powder

1 cup unsweetened plant-based milk such as almond, rice, soy
   (plain or vanilla flavored)

1/2 cup unsweetened applesauce

6 dates, chopped (snip whole dates with kitchen shears)

Instructions

Preheat oven to 400 F.  Process 1 1/4 cups of rolled oats in a blender to make flour - should take less than one minute.  Transfer oat flour to a large bowl.  Put dates, plant-based milk and applesauce in blender and allow to dates to soak for a few minutes to soften.

Meanwhile, add cornmeal and baking powder to the bowl with the oat flour and stir all together.

Process the dates, milk and applesauce together until the dates are well blended. Pour the date-milk-applesauce mixture into the bowl with the dry ingredients and stir together just until mixed.  Spread batter into ungreased 9" square or round baking dish.  Bake 20 - 25 minutes or until toothpick inserted in center comes out clean.

Makes 9 servings.  Loosen around the edges of the baking dish with a sharp knife. After the cornbread cools, cover the dish and store the bread at room temperature. Leftover bread stays moist for the next two or three days.

Oat Cornbread with cracked pattern on top

For Apple Cornbread, substitute fresh chopped apple for applesauce.