Vicki's Banana-Walnut Muffins with Dates
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
4 over-ripe bananas300 g silken tofu1 tsp vanilla2 tbsp amber agave nectar1/2 cup unsweetened almond milk2 1/2 cups whole wheat pastry flour2 tsp baking powder2 tsp baking sodapinch salt1/4 tsp nutmeg1/2 tsp cinnamon1/3 cup chopped walnuts1/3 cup diced dates
Preheat the oven to 375F and line muffin cups with non-stick liners. Spray with cooking spray (the muffins stick otherwise).
In a food processor, combine the bananas, tofu, vanilla, agave and almond milk and puree smooth.
Add the flour, baking powder, baking soda, salt, nutmeg and cinnamon and pulse in to combine.
Add the walnuts and dates and pulse in.
Portion into the muffin cups and bake for 20 minutes.
Remove from tins immediately and cool on a wire rack.
Serving Size: Makes 18
Number of Servings: 18
Recipe submitted by SparkPeople user JO_JO_BA.
In a food processor, combine the bananas, tofu, vanilla, agave and almond milk and puree smooth.
Add the flour, baking powder, baking soda, salt, nutmeg and cinnamon and pulse in to combine.
Add the walnuts and dates and pulse in.
Portion into the muffin cups and bake for 20 minutes.
Remove from tins immediately and cool on a wire rack.
Serving Size: Makes 18
Number of Servings: 18
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 128.4
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 11.4 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 3.4 g
- Protein: 3.7 g
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