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Sugar-Free Banana-Date-Flax Muffins [Vegan
It’s pretty rare that I have those lovely dark brown, very ripe bananas hanging around – the kind that are perfect for recipes. When I do, I almost always make some form of banana bread, like these muffins. To stick to an unspoken not-a-New-Year’s-resolution resolution, I wanted to create a…
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Ingredients You Need for Sugar-Free Banana-Date-Flax Muffins [Vegan]
How to Prepare Sugar-Free Banana-Date-Flax Muffins [Vegan]
- Preheat oven to 350F and lightly oil 10 muffin tins (or a 9″ x 9″ pan).
- In a medium-sized bowl, mash the bananas and then stir in the date paste, tahini, milk, and vanilla extract.
- In a large bowl, whisk together the whole wheat pastry flour, flaxseed meal, barley flour, brown rice flour, salt, cinnamon, cardamom, allspice, baking powder and soda, and stevia.
- Pour the wet ingredients in with the dry and stir until almost combined – batter will be thick – and then stir in the coconut, pecans, and chocolate chips, if using. Stir until mixture is thoroughly combined.
- Scrape batter into prepared muffin tins or pan.
- Bake for 25-30 minutes. Let muffins cool for a few minutes in the pan, then remove them and let them cool completely on a cooling rack.
