Healthy Banana Muffins
I love eating breakfast! And I wanted a healthy and sustaining muffin recipe to start the day off right. These vegan muffins contain no added sugar, which still allows them to be super tasty! They are sweetened only from the bananas and dates they contain.
These muffins are also great for using those old overripe bananas. Personally, I freeze them with the peel on when they’re too ripe, then defrost them before using in a recipe.
Prep : 20 min
Cooking : 30 min
Servings : 12 muffins
Ingredients
½ cup (125 ml) pitted dates
1 Tbsp (15 ml) ground flax seeds
3 Tbsp (45 ml) water
1 cup (250 ml) all-bran cereal
¾ cup (180 ml) vegan milk (I used unsweetened soy milk)
1 ⅓ cup (325 ml) whole wheat flour
4 ripe bananas (I used overripe bananas that I had frozen)
½ cup (125 ml) walnuts, in small pieces
¼ cup (60 ml) neutral oil (I used sunflower oil)
1 tsp (5 ml) vanilla
1 tsp (5 ml) cinnamon
1 tsp (5 ml) baking soda
1 tsp (5 ml) baking powder
Preparation
Put the dates in a heat-resistant bowl. Boil some water. Cover the dates with water and leave to soak for 5 minutes. Drain.
In a small bowl, prepare the flax seed egg by mixing the ground flax seeds with 3 Tbsp of water. Leave to soak for 5-10 min. Reserve.
In a large bowl, combine the cereal and milk. Reserve.
Preheat the oven to 350 F (180 C). Place the rack in the center of the oven and prepare a baking sheet.
In a food processor, mix dates, flour and bananas on a pulse mode. Add to the cereal mixture and mix well with a wooden spoon. *If you don't have a food processor, finely chop the dates and mash the bananas with a fork.
Add all the other ingredients, including flax seed egg, to the cereal mixture. Mix well.
Divide batter into muffin tins using an ice cream scoop. Bake 30 minutes until a toothpick inserted in the center comes out clean.
