Sweetened with dates, these oil-free muffins can be enjoyed as a snack or as part of a healthful breakfast. Try topping with a nut butter or tahini for more sustained energy. Experiment with different types of plant-based milks and replace the dates with other dried fruits such as apricots or figs. Stuck with a lot of overripe bananas? Consider making a double batch, freezing, and reheating when a snack attack occurs!
Makes 12 muffins.
Wet Ingredients:
1 tablespoon ground flax seeds or chia seeds
3 tablespoons water
1 cup mashed ripe banana
½ cup dates, pitted and diced
½ cup plant-based milk
¼ cup applesauce
1 teaspoon vanilla extract
Dry Ingredients:
1½ cups whole-grain flour or gluten-free flour mix
½ cup rolled oats
1 teaspoon ground cinnamon
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon ground nutmeg
Chef’s Note:
Try adding ¼ cup dried coconut or chopped nuts, such as walnuts or pecans, to the dry ingredients.