How to Make Gluten-Free and Vegan Banana and Dates Muffins

This recipe is vegan and vegetarian-friendly. There is no sugar added, and the sweetness only comes from the bananas and dates. The muffins are also gluten-free. I used buckwheat, which contains fibers and minerals; it is also known to control blood sugar. Hence, these muffins are better options for breakfast or snacks than regular muffins.

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Chapters:
0:00 Opening
0:28 To Prepare Goji Berries
0:58 How To Make Egg Substitute
1:19 To Prepare Wet Ingredients
2:49 To Prepare Dry Ingredients
3:22 To Mix Dry and Wet Ingredients
4:02 Place muffin liners in a muffin tin and fill the muffin liners with muffin dough
4:32 Bake the muffins

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Servings:12 muffins

Ingredients

-Wet ingredients -
2 ripe bananas
1/3 cup coconut oil
1 tsp vanilla extract
1 tsp chia seeds
3 tsp Water for chia seeds)
6 Medjool dates
1/4-1/2 cup oat milk (or your favorite milk)

-Dry ingredients-
1 cup whole-grain buckwheat flour
1/2 cup almond flour
1/8 tsp baking soda
1/2 tsp cream of tartar
1/8 tsp Salt
1 tsp cinnamon powder

-Topping -
Coconuts flakes
10-15 g goji berries
10 g pumpkin seeds no salt added

Instructions

1. Preheat your oven to 350 °F.
2. In a small dish, add the chia seeds and water and stir them well. Let it rest for 5 minutes. (This is an egg substitute as the muffins are vegetarian.)
3. In a small bowl, soak the goji berries in water. When tender, drain the goji berries using a strainer and remove the extra water by laying them in a small tray lined with a paper towel. Set aside.
4. In a food processor, add the dates (without pits) and ¼ cup of oat milk and blend them well into a soft paste. If the consistency is too thick, add more oat milk.
5. In a large mixing bowl, mash the ripe bananas, and add in the coconut oil, chia seed mixture, vanilla extract, and date paste. Combine them well.
6. In another mixing bowl, combine buckwheat flour, almond flour, baking soda, cream of tartar, salt, and cinnamon powder.
7. Add the dry ingredients into the wet ingredients, and mix them well. If the dough is very thick, adjust the consistency by adding ¼–½ cup of water or oat milk.
8. Place muffin liners in a muffin tin. Fill the muffin liners with muffin dough ¾ of the way up.
9. Decorate the muffins with goji berries and pumpkin seeds on top.
10. Bake the muffins in the oven for 20–25 minutes until a toothpick inserted in the middle of the muffin comes out clean.
11. Take the muffins out of the oven and sprinkle coconut flakes on top. Let them cool for 5 minutes.
12. Serve and enjoy!

#vegan, #vegetarian, #veganmuffins

Видео How to Make Gluten-Free and Vegan Banana and Dates Muffins канала amylife cooking channel