Sweet and satisfying, these banana and almond muffins are sweetened with dates, maple syrup and bananas. They're the perfect snack for anyone looking to cut down on refined sugar. Suitable for vegans.
Ingredients
or3 medium units of bananas, flesh only (300 g)
or50 grams of dates, medjool
or50 grams of syrups, maple
or125 grams of oil, coconut
or1 tbsp of vinegar, cider (15 g)
or1 tsp of vanilla extract (4 g)
or250 grams of flour, wheat, wholemealor250 grams of jumbo porridge oats
or2 grams (1/2 tsp) of bicarbonate of soda
or1 level teaspoon of baking powder (4 g)
or80 grams of dark chocolate, chips (Optional)
Preparation
1.
Preheat the oven to 160°C (fan ) / 180°C/gas mark 6.
2.
Line a muffin tin with 12 muffin cases.3.
Soak dates in a bowl of hot water for 10 minutes before starting this recipe. Drain before blending4.
If using rolled oats, add to a blender and grind to a fine powder. Add this to a bowl to use later.5.
Add coconut oil to a microwavable bowl and heat in 30 second increments until completely melted.6.
Add to a blender or food processer the, dates, coconut oil, bananas, peanut butter, maple syrup, cider vinegar and vanilla extract. Puree until mixture is a smooth consistency. 7.
To the blender, add the flour or oats, baking powder and bicarbonate of soda and mix to combine. Add the chocolate chips, if using and use a spoon to mix and combine into the batter. The batter should be a thick consistency. Dairy free milk can be added to reduce consistency. 8.
Pour the batter into the muffin tin liners, filling each about half to three-quarters full.9.
Transfer to the oven and bake for 20-25 mins or until the center is set. 10.
When cooked, allow to cool and drizzle with melted chocolate or eat straightaway.
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