These muffins are good and easy to make! They include no expensive eggs (save those for omelets) or refined sugar. The muffins--or make loaves, if you prefer--get their sweetness primarily from bananas and chopped dates. Walnuts provide extra protein as well as a nice crunch. The muffins include plenty of whole-grains as well as flax seeds, and, in moderation (of course!), the muffins are great if you're on a diabetic diet or want to "eat healthy." We like the muffins for breakfast, but they are great anytime, including for dessert with a cup of coffee or tea. The muffins also make nice, nutritious after school snacks with a glass of milk. Enjoy!
No Egg Whole-Grain Banana Muffins or Breads -- Makes 18 Muffins or 2 Loaves (Diabetic Friendly)
4 very, very ripe bananas, mashed (about 2 cups, mashed)
2 tablespoons of milled flax seeds
1/2 cup of canola oil
1 cup of milk
1 teaspoon of vanilla
1 cup of rolled oats (old fashioned)
1 cup of pitted, chopped dates
1 cup of toasted, chopped walnuts
1 cup of white whole-wheat flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
Coat 18 muffin cups with non-stick cooking spray and set them aside. Alternatively, spritz two loaf pans (8- x 4-inches) with spray and set them aside. In a large bowl combine the bananas, milled flax seeds, canola oil, milk, and vanilla and whisk them together well. Add to the wet mixture the oats, chopped dates, chopped walnuts, white whole-wheat flour, baking powder, salt, and spices and mix the dry ingredients into the wet mixture with a spoon until combined. Divide the batter evenly among the muffin cups or the loaf pans.
Oven: Preheat the oven to 400 degrees for muffins. Bake the muffins for 20-25 minutes or until golden brown and a pick inserted in a muffin comes out with no wet batter attached. Let the muffins cool in their pans for 10-15 minutes before turning them out. For loaves, preheat the oven to 350 degrees and bake the loaves for 50-60 minutes or until golden and a pick inserted in the center of a loaf comes out with no wet batter attached. Let the loaves cool in their pans for 15-20 minutes before turning them out to cool completely.
Air Fryer: Air fry the muffins at 320 degrees for about 25 minutes or until golden brown and a pick inserted in a muffin comes out with no wet batter attached. For loaves, air fry the loaves at 320 degrees for 40-50 minutes or until golden and a pick inserted in the center of a loaf comes out with no wet batter attached.
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