Name: Vegan Banana Muffins with Dates and Figs
Ingredients: 150 g Oatmeal ((Dough)); 100 g Ground Almonds ((Dough)); 3 Ripe Bananas ((Dough)); 1 TBSP Maple Syrup ((Dough)); 50 ml Soy Milk ((Dough)); 2 TSP Almond Butter ((Dough)); 1 TBSP Bakign Powder ((Dough)); 2 Fresh Figs ((Dough)); 50 g Dates ((Dough)); Cinnamon ((Dough)); 25 g Vegan Dark Chocolate ((Topping)); 25 g Pecans ((Topping)); 1 TSP Almond Butter ((Topping))

Vegan Banana Muffins with Dates and Figs

If you're in the mood for muffins again but want a healthier option, these banana muffins will come in handy. They contain a lot of nutritious fruit and oatmeal. This also makes them great as a small breakfast for work.

-Pauline

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Nutrition

Entire recipe:

2,651 Kcal (148 g Fat | 233 g Carbs | 68 g Protein)

Per muffin:

221 Kcal (12 g Fat | 19 g Carbs | 6 g Protein)

Category Cupcakes & Muffins

Portions 12

You need

150 g Oatmeal (Dough)
100 g Ground Almonds (Dough)
3 Ripe Bananas (Dough)
1 TBSP Maple Syrup (Dough)
50 ml Soy Milk (Dough)
2 TSP Almond Butter (Dough)
1 TBSP Bakign Powder (Dough)
2 Fresh Figs (Dough)
50 g Dates (Dough)
Cinnamon (Dough)
25 g Vegan Dark Chocolate (Topping)
25 g Pecans (Topping)
1 TSP Almond Butter (Topping)

Here’s how to do it

Preheat oven to 180 °C.
Mash bananas with soy milk, cinnamon, maple syrup and almond butter.
Cut figs and dates into small pieces.
Mix all ingredients except those for the topping in a large bowl to form a dough.
Spread dough in 12 muffins tins and bake for approx. 15 minutes.
Let the muffins cool down.
Pour the ingredients for the topping into a ceramic bowl and melt in the microwave at one minute / 100 watts.
Top muffins with chocolate and a pecans and refrigerate.

Vegan Banana Muffins with Dates and Figs