Sweetened with dates, these oil-free muffins can be enjoyed as a snack or as part of a healthful breakfast. Try topping with a nut butter or tahini for more sustained energy. Experiment with different types of plant-based milks and replace the dates with other dried fruits such as apricots or figs. Stuck with a lot of overripe bananas? Consider making a double batch, freezing, and reheating when a snack attack occurs! 

Makes 12 muffins.

Wet Ingredients:

1 tablespoon ground flax seeds or chia seeds

3 tablespoons water

1 cup mashed ripe banana

½ cup dates, pitted and diced

½ cup plant-based milk

¼ cup applesauce

1 teaspoon vanilla extract

Dry Ingredients:

1½ cups whole-grain flour or gluten-free flour mix

½ cup rolled oats

1 teaspoon ground cinnamon

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon ground nutmeg

1. Preheat the oven to 350°F. Place muffin papers in a muffin tray. Place the flax seeds in a small bowl with the water. Allow to sit for 5 minutes or more as you prepare the rest of the recipe. Mix well. 
2. Place the remaining wet ingredients in another bowl and mix well. Place the dry ingredients in another bowl and mix well. 
3. Add the wet ingredients, including the flax seed mixture, to the dry ingredients and mix. Do not overmix. 
4. Using a ¼‐cup measure or scoop for each muffin, pour the batter into the muffin tray. 
5. Place in the oven and bake for 20 minutes. Transfer to a cooling rack. Serve warm. 

Chef’s Note:

Try adding ¼ cup dried coconut or chopped nuts, such as walnuts or pecans, to the dry ingredients.