These muffins are my “rainy day, need a pickup” chai tea partners. Oh who am I kidding, they’re good in any weather! Egg-free, oil-free, and totally delicious 🙂
Yield: 12 muffins
1 cup whole wheat flour
3/4 cup unbleached white flour
1/2 cup sugar (optional, the bananas sweeten lightly)
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
3 very ripe bananas, mashed (about 1-1/4 cups)
1/2 cup vanilla nut milk (almond, soy, oat, etc.)
1/3 cup organic applesauce
1/4 cup dates, chopped
1/4 cup walnuts, chopped (omit to reduce fat)
Preheat the oven to 400.
Sift together the flours, baking powder, salt, and cinnamon. In another bowl, mash the banana with the nut milk, and applesauce.
Pour the banana mixture into the flour mixture and stir just until combined. Add the dates and walnuts and pour into 12 muffin cups (silicone or non-stick…spray with oil if desired). Bake for 15-20 minutes. Test, using a toothpick, until it comes out clean.