Vegan Banana Muffins with Dates and Figs

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.
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.

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