Banana-Date Muffins with a Crunchy Oat-Almond Topping, Vegan and Virtually Oil-Free

In an ideal world, when someone gave me an enormous container of dates, I would make date shakes every single day.

But in the real world, I don’t have a blender and I need to fit into a bridesmaid dress for a wedding this week.

So in the real world when someone gives me an enormous container of dates, I try to make healthy things with it.  It’s no secret that I love sweets.  Usually, I’m all for splurging and eating deliciously sinful sweets, but sometimes I try to make healthy versions.

Like this

Oh hey, muffin.

Vegan Banana-Date Muffins with a Crunchy Oat-Almond Topping

1/4 cup unsweetened apple sauce
1/4 cup brown sugar, heaping
1 tbsp ground flaxseed + 3 tbsp cold water
1/2 tsp vanilla
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 ripe bananas, mashed
2 tbsp almond milk (or water)
1/2 cup chopped dates
For Crunchy Oat-Almond Topping:
1 tbsp oil
1 tbsp brown sugar
1 tbsp flour
2 tbsp oats
1 tbsp blanched almonds

Pre-heat oven to 350F.  In a small bowl, mix together 1 tbsp ground flaxseed with 3 tbsp water to make your “flax egg”, put in the fridge for 5-10 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 2 tbsp almond milk.  Pour batter into lined muffin pan (12).

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 ish, or until it passes the toothpick test (this will vary by oven).

Allow to cool completely then enjoy, without feeling guilty about eating a muffin, because let’s be honest oil-free, whole wheat flour… basically means they’re good for you.

Maybe not quite, but chances are if you have one you’ll still fit into your dress.

I just ate 3, let’s hope I do…

P.S. Tomorrow is National Banana Bread day. Go ahead, jump on the band wagon.  You know you want to make this 🙂

Vegan Banana Bread

I’m pretty sure there’s something in the Bible against lying to your parents.  But really, this wasn’t a lie.  It was more of a withhold-the-truth type thing.  See, if I told them this was vegan banana bread, something undoubtedly would be wrong with it.  I can almost guarantee they would hate it.

Instead, I fibbed.

I told them it was the same banana bread I’ve always made with butter and eggs.  A banana bread they love.

They loved this one too, and hopefully it won’t raise their cholesterol.

Vegan Banana Bread

1/2 cup canola oil
1 cup sugar
2 “flax eggs”*
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
4 ripe bananas, mashed
3/4 cup chopped pecans (optional)

In a small bowl, combine 2 tsbp flax meal with 6 tbsp water.  Whisk together and set aside.

In a medium bowl, sift together flour, baking soda and salt.  Set aside.

In another bowl, combine sugar, oil, “flax eggs” and vanilla.  Add dry ingredients to wet ingredients.  Right before it’s all combine, stir in bananas and pecans.  Don’t overmix.

Pour batter into a bundt pan, bake at 350F for about 40 minutes (this will vary depending on your oven).

Serve and don’t tell anyone it’s vegan.  Unless you’re trying to impress a vegan, in which case you can sing its dairy-free praises.  However, should you decide to keep its vegan identity a secret, you might get what’s coming to you.

In the process of making the banana bread of lies, I got a paper cut on a bag of flour.  Call it karma or punishment. I call it an unfortunate casualty of baking.