Banana-Apple-Date Muffins

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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!

Banana-Apple-Date MuffinsBanana-Apple-Date Muffins too

See Veggiegirl‘s blog for more vegan baking adventures!

Banana-Apple-Date Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 muffins
Ingredients
  • 1 cup whole wheat flour
  • another ¾ 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)
  • ⅓ cup applesauce
  • 2 Tablespoons agave nectar
  • ¼ cup dried apples, finely chopped
  • ¼ cup seedless dates, finely chopped
Instructions
  1. 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.
  2. 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.
  3. 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.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

2 Comments

  1. Hey I want to use this recipe, but find agave to expensive for me right now, could I just sub for two tbsp of brown sugar?

    • It should work okay. You could just 1/4 cup brown sugar in place of the agave and white sugar. Brown sugar tends to have a higher moisture content than white, which could help to replace a little of the moisture lost from the agave.

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