Vegan Banana and Date Muffins
Ingredients
- 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
- Pre-heat the oven to 180°C.
- Roast banana into the oven for about 10 minutes or until skin discoloured, or until you notice the skin has browned on all sides.
- Once the bananas are cooled off, peel the skin place them into a shallow bowl and mash with a fork.
- 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.
- 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.
- Line muffin cups (2 ½ inches in diameter) with paper bake cups. Fill the cups with batter.
- Bake 20-25 minutes.