This is a perfect snack! Sweetened with the natural goodness of banana and dates, these muffins are moist and full of nutrition. A great gluten-free option, the almond flour used in this recipe provides more protein and monounsaturated fats (aka the good fats) than most other processed wheat flours. Top with pumpkin seeds or raisins and you have a yourself a satisfying snack that will fuel your body.
Serves: 9 muffins
Prep time: 5-10 minutes
Cook time 25 minutes
1/2 c almond/coconut milk
1 tsp apple cider vinegar
2 flax eggs
1 tsp vanilla
5 Medjool dates pits removed
2 Tbsp maple syrup
1 c almond flour (finely ground)
1/2 c oat flour (gluten-free if desired)
1 tsp baking soda
1 tsp baking powder
Mix-ins: pumpkin seeds, raisins, or vegan chocolate chips
- Preheat the oven to 350 degrees.
- Mix milk and apple cider vinegar together and set aside.
- Make flax eggs by mixing 2 tablespoons of ground flax with 6 tablespoons of water. Let it sit for 5-10 minutes.
- Add milk, flax eggs, vanilla, banana, and dates to a blender and blend until smooth.
- Add almond flour, oat flour, baking powder, baking soda and a dash of sea salt to the blender. Blend until dry ingredients are integrated.
- Stir in any seeds, raisins or chocolate chips if using.
- Line muffin tray and pour in the batter – remember this recipe only makes 9 muffins.
- Bake for about 22-25 minutes. Let the muffins sit for 5 to 10 minutes before serving.