Vegan Banana and Date Muffins
Cooking With Zahra recipe - Persian
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ¾ cup almond milk
- 2 tsp white or apple cider vinegar
- ½ cup coconut oil (melted)
- 2 tsp vanilla
- 2/3 cup coconut sugar/maple syrup
- 3 very ripe bananas
- 2 cups all-purpose flour
- 1 cup oatmeal
- 2 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 6 pcs large mejdoul dates (cut into small cubes)
- ½ cup pecans (finely chopped (optional))
Instructions
- 1
Pre-heat the oven to 180°C.
- 2
Roast banana into the oven for about 10 minutes or until skin discoloured, or until you notice the skin has browned on all sides.
- 3
Once the bananas are cooled off, peel the skin place them into a shallow bowl and mash with a fork.
- 4
In a separate medium bowl, mix almond milk and vinegar in a large mixing bowl, and let set for a few minutes to activate. Add the coconut oil, vanilla extract and beat until foamy. Add coconut sugar/maple syrup and banana and mix until thoroughly combined. Add into the banana mixture.
- 5
Add together flour, oatmeal baking powder, baking soda and salt; mix until ingredients are fully combined. Finally, stir in the dates and pecans to the mixture.
- 6
Line muffin cups (2 ½ inches in diameter) with paper bake cups. Fill the cups with batter.
- 7
Bake 20-25 minutes.