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PEACH BANANA MUFFINS
It’s funny that I’m doing another peach-based recipe, because 2 posts ago– which was a loooong time ago– I did a recipe post for Peach Cake. Back then, I had some ripe fresh peaches to use. This time, I acquired a can of peaches in heavy syrup. Either way…delicious results! This recipe has no added sugar because the subtle sweetness comes from the fruit as well as the syrup from the can. I enjoyed a couple muffins with a smear of Earth Balance. It would be tasty with a drizzle of maple syrup, too!
DRY INGREDIENTS
1 C all-purpose flour
1/3 C ground rolled oats
1/3 C chickpea flour
1 T ground flax
2 t baking powder
3/4 t cinnamon
1/2 t salt
1/4 t allspice
1/4 t ground ginger
WET INGREDIENTS
1 ripe banana, mashed
1- 15.25 oz can peaches in heavy syrup (use all of the liquid & puree the peaches)
1/4 C liquid oil (I use avocado oil)
1/2 t vanilla extract
ASSEMBLY:
- Combine dry ingredients in a large mixing bowl.
- Combine wet ingredients in another bowl.
- Stir the wet ingredients into the dry ingredients.
- Spoon into silicone muffin liners (about 14).
- Bake at 375 degrees for 20-25 minutes (depending on your oven). Check at 20 minutes.
- Remove the muffin from the liners ~10 minutes after taking them out of the oven.
- Fully cool on a wire rack.
- Enjoy!
Fig Banana Corny Oatcakes
FIG BANANA CORNY OATCAKES
Since I give my baby, Todd, a pancake with his green smoothie each morning, I’m experimenting with different pancake recipes these days. My goal is no added sugar and using different kinds of grains for the flour.
Todd loves sucking on dried black mission figs, however, all but the largest ones in the package do present an obvious choking risk. So– in this recipe, my goal was to add some of that yummy and healthy fig to some pancakes in the form of a blended puree.
I cook my pancakes in a large skillet. The sloped sides make flipping them a challenge. I do need a proper pancake griddle, or a new electric frypan! (Any recommendations?) But, I digress…
These naturally sweet pancakes are thick, moist and fluffy. I like the texture with the added cornmeal. Try making muffins out of the batter, too! If you prefer a thinner pancake, simply increase the non-dairy milk.
Bananas & Soaked Black Mission Figs
INGREDIENTS:
10 dried organic black mission figs
1/2 C water
2 ripe bananas
2 T olive oil
1 C non-dairy milk (*add 1/4 C more if you prefer a thinner pancake)
1 C All-purpose flour
1/2 C oat flour
1/2 C organic fine cornmeal
1 T baking powder
1 t cinnamon
1/4 t salt
Oil for frying (I use coconut)
Pureed banana fig mixture
ASSEMBLY:
- Soak the figs in the water overnight or for several hours (use warm/hot water if you want to shorten the soaking time).
- Blend the figs plus the soaking water, bananas, olive oil and non-dairy milk until smooth.
- Combine the dry ingredients in a bowl.
- Stir the fruit puree into the dry ingredients but don’t over mix.
- Put some oil in a large sauté pan (i.e. pan with straight sides) and heat on medium to medium-high heat. (When I used to have a electric frypan, I set the temperature for 400 degrees for pancakes.)
- Drop spoonfuls of batter in the heated oil. Flip when edges start to set and bubbles appear on top.
- To make mini muffins, bake at 350 degrees for 15-18 minutes. (Or bake full-size muffins for 23 minutes).
Makes…a whole plateful!
Enjoy!
Freeheel Vegan 