The dates in this recipe contribute nutrients such as healthful fat, iron, potassium, phosphorous and magnesium. Bananas are one of the best sources of potassium, also providing Vitamin B6, Vitamin C and important dietary fiber.
Servings: 16 muffins
- 1 tablespoon coconut oil
- 3/4 cup whole-wheat flour
- 1 cup almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 ripe bananas, mashed (about 1 cup)
- 1/3 to 1/2 cup sugar, preferably raw or turbinado
- 1 cup rice, oat or almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1/2 cup pitted, chopped dates
- 3 tablespoons cacao nibs or chips, or more as needed
Preheat the oven to 375 degrees. Use the coconut oil to grease 16 wells of one or two regular-size muffin pans.
Whisk together the flours, baking soda and salt in a medium bowl.
Combine the bananas, sugar (to taste), nondairy milk, vinegar and vanilla extract in a large bowl, stirring to combine. Add the flour mixture, stirring until just combined, then stir in the dates and cacao nibs (to taste) to form a thick batter.
Divide the batter evenly among the muffin pan wells, filling them no more than three-quarters full. Bake for about 25 minutes or until the muffin tops spring back when lightly pressed and a toothpick inserted in the center of a muffin comes out clean.
Cool in the pan for 5 minutes before serving, or cool completely before storing.
From Casey Seidenberg and Katherine Sumner of Washington-based Nourish Schools LLC.
Tested by Toni L. Sandys .
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