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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:

  1. Mix dry ingredients in a large bowl.
  2. Blend wet ingredients.
  3. Combine wet & dry ingredients in the large bowl.
  4. Makes 12 muffins: Bake at 350 for 18-20 minutes, depending on your oven. (I have to set my oven 15 degrees higher).
  5. Cool for 5 minutes before removing from muffin pan.
  6. 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:

  1. Combine dry ingredients in a large mixing bowl.
  2. Combine wet ingredients in a medium bowl or 4-cup Pyrex container.
  3. Mix wet and dry ingredients in the large bowl.
  4. Grease an 11×7″ glass pan with coconut oil and pour the mixture in the pan.
  5. Bake at 375 for 30 minutes (start checking at 25 minutes). Adjust the time as needed.
  6. Cool for 20 minutes before cutting.
  7. Enjoy this dense pumpkin cake with some Earth Balance on top.


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