This is a simple healthified, banana walnut muffins. Stay tuned tomorrow for my must-have list for the fridge!
These muffins are a favorite around here and are great for breakfast or for a nice light snack, they are fluffy and moist and not too sweet, and of course tasty! Makes 12 medium sized muffins.
I usually pair one of these muffins, with a green monster for breakfast!
The nurtirionals are pretty impressive as well:
Each muffin has only 220 calories, 6.5 grams of protein, 4.5 grams of fiber, less then 1 gram of saturated fat, 5.2 grams of healthy fats.
Here is what's in it and how to make it:
Wet (I blend it my blender or food processor to make sure that the dates are super smooth):
- 1 1/4 chopped pitted dates
- 1/2 cup unsweetened soymilk (or other non-dairy milk)
Bring soymilk to a boil, then add dates, take off heat and cover, let sit for about an hour to soften the dates, otherwise the muffins will be too dense and heavy.
While your waiting for the dates to soften, get the dry mixture ready and then set it aside:1 1/2 cup unbleached all-purpose flour
1/4 cup soy protein
1/2 cup wheat germ
1 cup quick cook oats
2 1/2 TBSP aluminum free baking powder
Combine the date and soymilk mixture in your blending appliance of choice with the following ingredients:
2 TBSP energy egg replacer
4 large overipe bananas
5 g of powdered stevia (5 single serve packets of stevia)
1 1/2 tsp vanilla extract
2 TBSP melted earth balance
2 TBSP maple syrup
Blend till very smooth, and at the last second add
1 TBSP apple cider vinegar
Pour the wet ingredients into the bowl, with the dry ingredients and slowly mix until combined, but be careful not to over mix as it will result in tough muffins.
Once mixed add 1/3 cup walnuts and gently combine
Bake at a 350° (preheated) oven, for 15-20 mins, test with toothpick to make sure comes out clean.