Vicki's Banana-Walnut Muffins with Dates
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Vicki's Banana-Walnut Muffins with Dates calories by ingredient
Introduction
Adapted slightly from Vicki Chelf's recipe in Vicki's Vegan Kitchen. The original recipe had no salt or spice whatsoever, so I added a pinch of sea salt and a dash of nutmeg in with the dry mixture. I refuse to use the delicious maple syrup we have here for anything other than topping, so I used amber agave and added some sweet diced dates for variety! Adapted slightly from Vicki Chelf's recipe in Vicki's Vegan Kitchen. The original recipe had no salt or spice whatsoever, so I added a pinch of sea salt and a dash of nutmeg in with the dry mixture. I refuse to use the delicious maple syrup we have here for anything other than topping, so I used amber agave and added some sweet diced dates for variety!Number of Servings: 18
Ingredients
-
4 over-ripe bananas
300 g silken tofu
1 tsp vanilla
2 tbsp amber agave nectar
1/2 cup unsweetened almond milk
2 1/2 cups whole wheat pastry flour
2 tsp baking powder
2 tsp baking soda
pinch salt
1/4 tsp nutmeg
1/2 tsp cinnamon
1/3 cup chopped walnuts
1/3 cup diced dates
Directions
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.