June 12, 2020 admin

MUSHY MUFFINS

Ingredients

  • 2 medium ripe bananas (spotty, not those pale-yellow ones that taste like a potato)
  • ½ cup cooked apples (home made applesauce)
  • 3 tsp of stevia (or 3 tablespoons of honey, maple syrup, sugar, or nothing)
  • 2½ cups oats grounded like flour (not too thin to keep some pieces)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon Vanilla essence
  • 8 dates, pitted and chopped
  • ½ cup raisins or cranberries (washed and soaked in hot water) + extra pomegranate seeds if you have fresh or dry
  • 1 teaspoon coconut oil, plus extra for greasing the pan
  • 2 cups unsweetened almond milk
  • 1tsp bicarbonate of soda
  • 2 Tbs ground linseeds 
  • Walnuts, hazelnuts, cashews or pecans to decorate on top

Method

  • Preheat the oven to 400°F. Grease a 12-cup muffin pan with coconut oil.
  • Mix the bananas, applesauce, cinnamon, vanilla, dates, coconut oil and sweetener in food processor or mash with a fork until smooth.
  • Add the bicarbonate, oats and almond milk. Mix until fully combined but a little soupy.
  • Let it rest to thicken about 30min or an hour (or more is ok)
  • Fill the muffin cups with the mixture. Top each with a hazelnut or walnuts my favorite for the brain!
  • Place in the oven and bake for 30 to 40 minutes
  • Store for up to 4 days or freeze to keep longer

Benefits

No flour, no sugar, only real fresh ingredients. You can also add some chocolate pepitas if you need to get them through to the children. Mien liked it that way as well. It does not taste banana or apple juts like real muffins!

No refined sugar, no gluten, no dairy, nothing processed. All real food.

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