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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!

Fig Banana Corny Oatcakes

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

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

Pureed banana fig mixture

ASSEMBLY:

  1. Soak the figs in the water overnight or for several hours (use warm/hot water if you want to shorten the soaking time).
  2. Blend the figs plus the soaking water, bananas, olive oil and non-dairy milk until smooth.
  3. Combine the dry ingredients in a bowl.
  4. Stir the fruit puree into the dry ingredients but don’t over mix.
  5. 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.)
  6. Drop spoonfuls of batter in the heated oil.  Flip when edges start to set and bubbles appear on top.
  7. 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!

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

“Every time you purchase animal products you pay assassins to murder sentient beings for you.”

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