Banana-Date Muffins With A Crunchy Oat-Almond Topping, Vegan And Virtually Oil-Free – a delicious recipe with MUFFINS, Ground Flaxseed, Water, u00bc, u00bc, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["For the muffins:", "Preheat oven to 350F.", "In a small bowl, mix together ground flaxseed with the cold water to make your ""flax egg."" Put in the fridge for 5-10 minutes while you gather your ingredients.", "In a bowl, combine applesauce, sugar, ""flax egg,"" and vanilla. Add flours, baking soda, baking powder and salt. Stir until just combined. Stir in the mashed banana and dates. If batter is too thick, add the almond milk. Pour batter into lined muffin pan (12 muffins).", "For the topping:", "Combine ingredients for topping in a small bowl. Sprinkle on top of unbaked muffins (the topping is optional-it's tasty but not essential).", "Bake for 25 minutes or so, or until muffins pass the toothpick test (this will vary by oven)."]
388
kcal
Calories
12
g
Fat
65
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 20 ingredients. The key ingredients include: FOR THE MUFFINS:, 1 Tablespoon Ground Flaxseed, 3 Tablespoons Cold Water, 1/4 cups Unsweetened Applesauce, and more.
Yes, Banana-Date Muffins With A Crunchy Oat-Almond Topping, Vegan And Virtually Oil-Free falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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