Banana Walnut Oat Muffins
“This is a great recipe for fluffy vegan gluten free breakfast muffins. They are handy when you have to eat on the move. They don’t contain any refined sugar, they have plenty of sweetness from super-healthy dates.”
Prep time - 20 minutes
Cook time - 30 minutes
Difficulty - Easy
Serves / makes - 6
Ingredients
250g banana, weight without skins
150g dates soaked in hot water for 15 mins
100g walnuts, save 12 whole for tops and finely chop the rest
100g porridge/fine oats
100g gram flour
2t cinnamon powder
1t bicarbonate of soda
1T apple cider vinegar
150ml water from soaking the dates
Equipment
Jug
Hand blender or similar
Baking paper
6 hole muffin pan
Mixing bowl
Method
Heat your oven to 170c/325f/GM3.
Cut 6 pieces of baking paper, line the muffin pan with the paper.
Put the banana and dates (removed from the water) in a jug. Blend with a hand blender until smooth (you can also use a food processor or smoothie blender for this).
Put the finely chopped walnuts, oats, gram flour, cinnamon and bicarbonate of soda into a mixing bowl. Mix well, add the banana/date mixture to the bowl, plus vinegar and water. Mix well, pour into the muffin pan quickly (the bicarbonate will start reacting to the vinegar immediately).
Put the remaining walnuts on top of the muffins. Bake the muffins for around 30 minutes until they are completely cooked through.
Serve either on their own or with a dollop of smooth peanut butter.
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Banana Walnut Oat Muffins
Ingredients
- 250g banana, weight without skins
- 150g dates soaked in hot water for 15 mins
- 100g walnuts, save 12 whole for tops and finely chop the rest
- 100g porridge/fine oats
- 100g gram flour
- 2t cinnamon powder
- 1t bicarbonate of soda
- 1T apple cider vinegar
- 150ml water from soaking the dates
Method
- Heat your oven to 170c/325f/GM3.
- Cut 6 pieces of baking paper, line the muffin pan with the paper.
- Put the banana and dates (removed from the water) in a jug. Blend with a hand blender until smooth (you can also use a food processor or smoothie blender for this).
- Put the finely chopped walnuts, oats, gram flour, cinnamon and bicarbonate of soda into a mixing bowl. Mix well, add the banana/date mixture to the bowl, plus vinegar and water. Mix well, pour into the muffin pan quickly (the bicarbonate will start reacting to the vinegar immediately).
- Put the remaining walnuts on top of the muffins. Bake the muffins for around 30 minutes until they are completely cooked through.
- Serve either on their own or with a dollop of smooth peanut butter.
Notes:
Equipment
Jug
Hand blender or similar
Baking paper
6 hole muffin pan
Mixing bowl