Veggiegirl - Many of the muffin varieties that I bake involve bananas in one way or another – I find that bananas serve as a lovely, flavorful “foundation” for muffins, and work well with many other ingredients (i.e. dried fruits, nuts, carob, etcetera). When I asked my family what type of banana-muffin they would like, I received many requests; however, my dad’s request sounded the most intriguing to me, and perfect for the autumn season: Banana-Apple-Date Muffins. Ironically, the abbreviated title of these muffins turns out to be “B.A.D.” Muffins; and while these muffins may taste as if they’re “bad” for you, they are actually quite the opposite!! They are perfect to enjoy at any time of day, and are a nice change from just a standard, plain banana muffin. Thanks, Dad, for this incredibly delectable new muffin variety!
See Veggiegirl‘s blog for more vegan baking adventures!
- 1 cup whole wheat flour
- another 3/4 cup whole wheat flour
- 1 Tablespoon baking powder
- 1 teaspoon cinnamon
- 2 Tablespoons unrefined sugar
- 3 very ripe bananas, mashed
- 1 cup plain or vanilla non-dairy-milk (such as soymilk, ricemilk, oatmilk, etc. – I use oatmilk)
- 1/3 cup applesauce
- 2 Tablespoons agave nectar
- 1/4 cup dried apples, finely chopped
- 1/4 cup seedless dates, finely chopped
- Preheat the oven to 400°F and line a muffin pan with cupcake/muffin cups. In a large bowl, combine the flour, baking powder, and cinnamon, and mix well.
- In another bowl, mash the banana with the sugar, non-dairy-milk, applesauce, and agave nectar. Add the chopped dried apples and dates to the wet mixture, and stir well to combine.
- Pour the wet mixture into the flour mixture, and stir just until combined (do not overmix the batter). Pour into muffin cups and bake for 15-20 minutes, until a toothpick comes out clean.
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Tagged egg--free, nut-free, peanut-free, soy-free, vegan, vegetarian