It’s pretty rare that I have those lovely dark brown, very ripe bananas hanging around – the kind that are perfect for recipes. When I do, I almost always make some form of banana bread, like these muffins. To stick to an unspoken not-a-New-Year’s-resolution resolution, I wanted to create a muffin that contained no sugar and no oil.
Sugar-Free Banana-Date-Flax Muffins [Vegan]
- 2 very ripe bananas
- 1/4 cup date paste
- 1/4 cup tahini
- 1/4 cup + 1 tbsp. non-dairy milk
- 2 tsp. vanilla extract
- 1 cup whole wheat pastry flour
- 1/4 cup flaxseed meal
- 1/4 cup barley flour
- 1/4 cup brown rice flour
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/4 tsp. cardamom
- 1/4 tsp. allspice
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. powdered stevia
- 1/2 cup unsweetened coconut flakes
- 1 cup pecans, chopped
- 1/2 cup semi-sweet vegan chocolate chips, optional
- Preheat oven to 350F and lightly oil 10 muffin tins (or a 9″ x 9″ pan).
- In a medium-sized bowl, mash the bananas and then stir in the date paste, tahini, milk, and vanilla extract.
- In a large bowl, whisk together the whole wheat pastry flour, flaxseed meal, barley flour, brown rice flour, salt, cinnamon, cardamom, allspice, baking powder and soda, and stevia.
- Pour the wet ingredients in with the dry and stir until almost combined – batter will be thick – and then stir in the coconut, pecans, and chocolate chips, if using. Stir until mixture is thoroughly combined.
- Scrape batter into prepared muffin tins or pan.
- Bake for 25-30 minutes. Let muffins cool for a few minutes in the pan, then remove them and let them cool completely on a cooling rack.