We eat a lot of bananas – at least according to almost every grocery checkout person at our local store. Between us, Kel and I eat about 3-4 bananas a day. I shop once a week, so I need to load the shopping cart with approximately 21-28 bananas. To carry us through the week, I get a mix of very green, slightly green, and bright yellow ones. Because of our high rate of consumption, it’s pretty rare that I have those lovely dark brown, very ripe bananas hanging around – the kind that are perfect for recipes. When I do, I almost always make some form of banana bread, like these muffins. To stick to an unspoken not-a-New-Year’s-resolution resolution, I wanted to create a muffin that contained no sugar and no oil.
Tip: Wrap the stems of bananas with plastic wrap (I like the sticky “press and seal” kind) to slow down the ripening process.
You can also bake these in a 9″ x 9″ pan. Just bake about 5 minutes longer. I shared this recipe on the awesome Healthy Vegan Fridays!
- 2 very ripe bananas
- 1/4 cup date paste*
- 1/4 cup tahini
- 1/4 cup + 1 tbsp. non-dairy milk
- 2 tsp. vanilla extract
- 1 cup whole wheat pastry flour
- 1/4 cup flaxseed meal
- 1/4 cup barley flour
- 1/4 cup brown rice flour
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/4 tsp. cardamom
- 1/4 tsp. allspice
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. powdered stevia
- 1/2 cup unsweetened coconut flakes
- 1 cup pecans, chopped
- 1/2 cup semi-sweet vegan chocolate chips**, optional
- Preheat oven to 350-degrees and lightly oil 10 muffin tins (or a 9" x 9" pan).
- In a medium-sized bowl, mash the bananas and then stir in the date paste, tahini, milk, and vanilla extract.
- In a large bowl, whisk together the whole wheat pastry flour, flaxseed meal, barley flour, brown rice flour, salt, cinnamon, cardamom, allspice, baking powder and soda, and stevia.
- Pour the wet ingredients in with the dry and stir until almost combined - batter will be thick - and then stir in the coconut, pecans, and chocolate chips, if using. Stir until mixture is thoroughly combined.
- Scrape batter into prepared muffin tins or pan.
- Bake for 25-30 minutes. Let muffins cool for a few minutes in the pan, then remove them and let them cool completely on a cooling rack.
- *I make my my own date paste by taking a pile of dates and soaking them in water to cover for an hour or so. I put the dates with the soaking liquid in a blender and process until very smooth. Store in a mason jar or other air-tight container and pop it in the refrigerator.
- **I use stevia-sweetened chocolate chips to keep these sugar-free, but use your favorite vegan chips.
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