Date, Walnut and Banana Muffins

Prep: 10 mins/Cook: 23 mins

Servings: 8

Walnut date and Banana Muffins

These Date, Walnut and Banana Muffins are just the perfect way to start the day. Get a batch of these made up, then grab and go on those mornings when you’re in a rush. Free from dairy and eggs, these muffins are gooey in the middle and the walnuts give a lovely crunch on the outside.

The freshly baked smell of these will fill your kitchen with pure deliciousness. I made this scrumptious date walnut and banana Muffins on my ninja foodi, The pressure cooker that crisp.

Ingredients

  • 120g whole-wheat flour (use gluten-free if required)
  • 50g oats (use gluten-free if required)
  • 60g light brown sugar
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 flax eggs (mix 2 tbs of flaxseed with 4 tbs water and let sit for 10 minutes)
  • Pinch salt
  • 1 tsp vanilla extract
  • 2 bananas (mashed) plus 1 for decorating
  • 30ml maple syrup
  • 90g pitted dates (soaked in boiling water for 10 minutes and drained)
  • 60g chopped walnuts for decorating
  • 30ml oat milk (or dairy-free milk of choice)

How To Make Date Walnut And Banana Muffins

  1. Set Foodi to Bake/Roast and Preheat Foodi to 350°F.
  2. In the Ninja blitz oats into a fine flour before adding the flour, light brown sugar, baking powder, bicarbonate of soda and salt. Blitz for a few seconds to combine.
  3. Empty mixture into a mixing bowl, before next adding the drained dates, flax eggs, vanilla extract, 2 mashed bananas, maple syrup and oat milk to the Ninja. Blitz until the mixture has formed into a paste.
  4. Fold your wet ingredients into the dry, and divide mixture into 7-8 large muffins cases.
  5. Top with a banana slice and crushed walnuts, and bake in the Foodi for 15-18 minutes until a toothpick comes out clean.
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