SNEAKY BANANA NUT MUFFINS
Why sneaky? Because I put in left over shredded golden beets and rutabaga from the cauliflower pie recipe I made a couple of days ago! Waste not, want not. Maybe you won't want to try this recipe because it sounds weird but you barely taste the veggies, if at all. I opted not to add processed sweeteners which is why I used a packed cup of dates. I created this recipe so I could use what I already had on hand...I was not going to the store in the pouring rain yesterday morning!
Listen to this brief video by Dr. Michael Greger comparing sweeteners.
Ingredients
2 "flax eggs" (2 TBSP ground flaxseed + 6 TBSP water set aside for at least 10 minutes until thickened)
1/2 TBSP apple cider vinegar
3/4 cup unsweetened plant milk (I used soy milk)
3/4th cup mashed very ripe banana (I would have used 1 cup but I didn't have enough)
1 packed cup pitted dates (I used Deglet Noor because what I had on hand)
1/4 cup water
1 tsp vanilla
1 and 1/2 cup shredded golden beets and rutabaga (can use all golden beets or substitute carrots)
1/2 cup rolled oats
1/2 cup almond flour
1 cup whole wheat pastry flour
1 and 1/2 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
1/4 tsp ground ginger powder
1/8 tsp ground nutmeg
1/4 cup chopped walnuts (optional)
Instructions
Make "flax eggs" and set aside.
Put apple cider vinegar in the soy milk and let it curdle.
In high speed blender combine banana, dates, water, curdled plant milk, and vanilla. Once smooth, pulse in the shredded beets/rutabaga just until combined.
In a bowl combine oats, flours, baking soda, salt, and spices. Add the flax eggs and banana/date mixture. Stir well.
Use nonstick muffin pan or use nonstick liners and fill to the top. Top with chopped walnuts. Makes 12 muffins.
Bake 350 degrees for about 25 minutes and when a toothpick inserted into the center comes out clean.
Remove from heat and let cool in the pan for about 5 minutes. Remove muffins from the pan and let cool on cooling rack.
