Banana-Date-Walnut Muffins
Try this Banana-Date-Walnut Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1 tablespoon baking powder
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 3/4 cup unbleached white flour
- 1/3 cup natural apple sauce
- 1/4 cup chopped dates
- 1 cup whole wheat flour (i used white whole wheat)
- 1/2 cup natural sugar (i used the large crystal unbleached kind)
- 3 very ripe bananas mashed (about 1-1/4 cups)
- 1/2 cup vanilla soymilk almond milk, or other non-dairy milk
- 2 tbsp. agave nectar (optional)
- 1/4 cup chopped walnuts (omit to reduce fat)
- Carbohydrate 21.8977583423646 g
- Cholesterol 0.816666666666667 mg
- Fat 0.421216666782649 g
- Fiber 1.45766663662758 g
- Protein 2.52800833455588 g
- Saturated Fat 0.166623333351677 g
- Serving Size 1 1 Serving (69g)
- Sodium 46.2829166669034 mg
- Sugar 20.440091705737 g
- Trans Fat 0.0950225000384635 g
- Calories 98 calories
Preheat the oven to 400 and spray a muffin pan with non-stick spray. Sift together the flours, baking powder, salt, and cinnamon. In another bowl, mash the banana with the sugar, soymilk, apple sauce, and agave nectar.Pour the banana mixture into the flour mixture and stir just until combined. Add in the dates and walnuts, and pour into 12 muffin cups. Bake for 15-20 minutes, until a toothpick comes out clean. Serve to everyone who came running toward the aroma of fresh baked banana muffins!
