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Friday, December 12, 2014

Banana Date Muffins (GF Vegan, soy free, oil free)

Ever find yourself with a lot of ripe bananas? Sure, you could freeze them and make ice cream or a smoothie, but why not do what mom did? Make banana bread! Minus the eggs, milk, and who knows what else ;)

Yields: 14 muffins or 12 muffins and 2 ramekins | Time: 40 min

1/2 cup buckwheat flour*
1/2 cup coconut flour
1/2 cup millet flour
1/4 cup brown rice flour
1 tbs baking powder
2 tsp ceylon cinnamon

4 very ripe bananas, mashed
1 cup plain applesauce
1/2 cup plant milk
1/4 cup + 2 tbs water
8 pitted medjool dates
2 tsp vanilla extract

* I buy coconut and brown rice flour, but it is healthier to mill your own. I have a coffee grinder that I use to make millet, buckwheat, teff, and other flours.

Preheat the oven to 400F/205C
Sift together the dry ingredients in a bowl. In a small food processor, add the dates and water. Blend until smooth. In a large mixing bowl, mash the bananas and add all the wet ingredients. Stir. Add half the dry ingredients to the wet, stir, and repeat. Stir well as the mix will be thick.
In a silicone muffin tray, spoon in the mix. I filled them almost completely because gf banana muffins don't rise as much as others. Brush two ramekins with coconut oil and add the remaining batter.
Bake for 30-32 minutes or until a toothpick comes out clean. Let cool (about 30 minutes) before removing.
Enjoy with a refreshing glass of plant milk!

Adapted from:

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