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Oil-free Banana Fig Muffins With Date-Coconut Drizzle [Vegan]
So tasty, you won't believe it's oil-free, packed with clean ingredients and super-healthy!
Ingredients You Need for Oil-free Banana Fig Muffins With Date-Coconut Drizzle [Vegan]
How to Prepare Oil-free Banana Fig Muffins With Date-Coconut Drizzle [Vegan]
Oil-free Banana Fig Muffins with Date-Coconut Drizzle
- Preheat the oven to 350F and lightly oil a 6-cup mini-cake pan (or use a 12-cup muffin tin or a loaf pan).
- In a small bowl, soak the figs in enough boiling water to cover and let soak for about 30 minutes. Drain the figs and coarsely chop.
- In another small bowl, bananas, nut milk, vanilla, peanut butter, and maple sugar. Set aside.
- In a large bowl, combine the flours, baking powder, baking soda, cinnamon, salt, and stevia powder. Stir in the wet ingredients and mix until thoroughly combined – then stir in the figs and nuts. Divide the batter among the mini-cake tins. Bake the cakes for about 30-35 minutes. Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
- Divide date-coconut drizzle on the cakes and serve.
- Place all ingredients in a blender and process until smooth.
- You want a drizzlable consistency, so add water as necessary.
- Make this oil-free by omitting the coconut oil and using less water.
- The drizzle won’t firm up as much as it sits, but it will be just as tasty.
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Jodie – for the figs ;)