Our oldest son has been a vegan for many years and these muffins are one of my go-to recipes when I am baking for him. They are simple, require no special ingredients and are a dependable dairy free baked treat. You can also bake as banana bread but it works out well for a one-person household to make it into muffins. They freeze well.
Dairy Free Banana Date Nut Muffins
Preheat oven to 375 degrees and prepare your muffin pan by spraying with vegetable spray–wipe off any not in the cups–this keeps your muffin tin looking nice!
Mash 3 very ripe bananas with juice from one lemon until mixture is smooth.
Cream 1/2 cup brown sugar with 1/2 cup dairy free margarine (Nucoa) or butter if you don’t need to be dairy free.
In mixing bowl, whisk
2 cups whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Chop 1 cup dates and 1 cup nuts–you can do this together on a cutting board.
Stir flour mixture, dates and nuts into creamed sugar/butter.
Mix lightly with spatula just until flour is incorporated. Fill muffin cups generously. Whole wheat flour does not rise as much as white flour. Bake for 18-23 minutes or until muffins are nicely browned.
You can vary this recipe by adding coconut, using other dried fruit instead of or with the dates…….it’s very adaptable to your preferences. A great recipe when you are out of eggs :). It’s from my tattered and worn copy of Laurel’s Kitchen.