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BANANA HAZELNUT MUFFINS
These are sweetened with just the banana, soaked dates, and the mini chocolate chips, so they are healthy but also delicious! I haven’t tried using ground hazelnuts instead of ground almonds, but that is next on my to-do list when making this recipe. These are the perfect yummy, quick energy snack!
DRY INGREDIENTS:
1/2 C all-purpose flour
1/3 C ground almonds (almond flour)
1/4 C rice flour
1/4 C garbanzo bean flour
1 T ground flax
2 T coconut flour
1 t baking powder
1/4 t baking soda
1/2 t salt
1/2 t cinnamon
1/4 t ground nutmeg
1/3 C mini chocolate chips (non-dairy)
WET INGREDIENTS:
2 ripe bananas
7 small dates (**soak in warm water for ~1 hour before using; discard the soaking water)
2/3 C non-dairy milk
1/4 C liquid oil (i.e., avocado)
1 t vanilla extract
2 t hazelnut extract
ASSEMBLY:
- Mix dry ingredients in a large bowl.
- Blend wet ingredients.
- Combine wet & dry ingredients in the large bowl.
- Makes 12 muffins: Bake at 350 for 18-20 minutes, depending on your oven. (I have to set my oven 15 degrees higher).
- Cool for 5 minutes before removing from muffin pan.
- Enjoy!
DRY INGREDIENTS:
1 C AP flour
1/3 C oat flour
1/3 C garbanzo bean flour
1/6 C rice flour
1/6 C coconut flour
1/3 C sugar
2 t cinnamon
1/2 t salt
1/2 t nutmeg
1/4 t ground cloves
1/4 t ground ginger
WET INGREDIENTS:
1 flax egg (1 T ground flax + 3 T water)
1 can organic pumpkin
1/3 C organic maple syrup
1/4 C avocado oil
2 T soy milk
1 T molasses
1 t vanilla
ASSEMBLY:
- Combine dry ingredients in a large mixing bowl.
- Combine wet ingredients in a medium bowl or 4-cup Pyrex container.
- Mix wet and dry ingredients in the large bowl.
- Grease an 11×7″ glass pan with coconut oil and pour the mixture in the pan.
- Bake at 375 for 30 minutes (start checking at 25 minutes). Adjust the time as needed.
- Cool for 20 minutes before cutting.
- Enjoy this dense pumpkin cake with some Earth Balance on top.
Freeheel Vegan 