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This post features a recipe from The Veginner's Cookbook by Bianca Haun & Sascha Naderer of ElephantasticVegan.com, woot woot!

vegan | wfpb | refined sugar-free | gluten-free  | 30 minutes or less | easy

These muffins are so delicious.  Instead of sugar, they're packed with bananas and dates with a pinch of raisins so that they're flavor- and texture-packed in addition to being nutritious.  They're even gluten-free, so those who need that are covered.  Besides being super tasty, they are so simple to make that it is within the realm of reasonable possibility to make them on a work/school morning!  Now that's my kind of recipe.

The geniuses behind the book The Veginner's Cookbook, featuring this recipe and over 75 others, are Bianca and Sascha of Elephantastic Vegan.  Bianca is the food blogger there, where she enjoys tracking what she's cooking & eating in addition to sharing her recipes with her readers (the blog gets its name from the incredible memory elephants have and her love for them).  Some things I really love about this book:

• the recipes are very doable, many ready within a half hour

• there are tips throughout the book called "Bianca's Kitchen Hacks" to help readers take a big step forward in their cooking abilities

• there's a helpful "How-to" section in the front of the book as well as "Sascha's Landmine Situations" throughout, helping readers navigate eating vegan in their current social environment

• the section "Substitutes that Will Make You (Almost) Forget about Non-Vegan Food" has a list of substitutes for non-vegan favorites to help those new to the vegan path

Give these muffins a try and see what you think.  You will probably want to then buy the book, so below is a link to get it, as well as links to some tools to make these muffins.  Note:  The links take you directly to Amazon, where you can decide whether you want to purchase.  Amazon will pay Beautiful Ingredient a small "finder's fee" for purchases made through these links, at no extra cost to you.  Thanks for your support!

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healthy breakfast muffins

from The Veginner's Cookbook by Bianca Haun & Sascha Naderer of ElephantasticVegan.com

 

ingredients

• 2 very ripe bananas

• ¼ cup (60 g) plant-based milk e.g. rice milk

• 1 teaspoon coconut oil

• ½ cup (50 g) walnuts

• 6 soft dates

• 1 cup (100 g) oat flour

• 1 teaspoon baking powder

• 1 tablespoon raisins

• 1 tablespoon rolled oats

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vegan | wfpb | refined sugar-free | gluten-free  | 30 minutes or less | easy

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method

1. Preheat oven to 360 degrees/180 celsius.

2. Peel the bananas and mash them with a fork until pureed. Add the plant-based milk and coconut oil and give it a quick mix.

3. Chop the walnuts and soft dates into smaller pieces

4. Ina large mixing bowl, add the oat flour and baking powder and give it a quick whisk. Then, pour in the banana-milk-oil mixture, as well as the raisins, chopped walnuts, and dates and whisk until a creamy batter forms.

5. Scoop the batter into a muffin pan lined with muffin wrappers and sprinkle the rolled oats on top.

6. Bake the muffins for about 15 to 20 minutes, until golden on top and done in the middle. You can use the toothpick method (Bianca's Kitchen Hack below) to make sure your muffins are baked all the way through.

Bianca's Kitchen Hack:  How to Test Baked Goods for Doneness
The easiest way to test your muffins, cakes, and other baked goods if they are baked all the way through is by sticking a thin wooden stick or toothpick in.  If it comes out pretty much clean, maybe with a few crumbs here or there, it's done.  If the stick comes out wet with batter on it, it's not done yet.

Recipe copyright 2018 by Bianca Haun and Sascha Naderer

  

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Have you made this recipe?  I'd love to see it!  Post a photo on Instagram:  #beautifulingredient @ beautifulingredient and so would Bianca & Sascha:  #elephantasticvegan #theveginnerscookbook @elephantasticvegan

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