Just the muffins of my dream: no sugar, no flour, no animal products. Gluten-free, if to add gluten-free oats. High in fiber, packed with seeds and fruit – the very best fuel to go:)
Makes 12 muffins
Takes 45 min (25 preparation, 20 baking) + cooling
2 over ripe bananas
1 cup/250 ml almond|vegetable milk
1/3 cup/85 ml/80 g corn oil/any neutral oil
265 g big leaf oats
1 cup dates
3 tbsp pumpkin seeds
3 tbsp poppy seeds
1 tsp cinnamon
1 tsp cloves
1 tbsp orange zest (of 2 oranges)
1 tsp baking soda
squeeze of lemon
1/2 cup /50 g candied orange
1/3 heaped cup /60 g dried cranberries
1/2 cup fresh cranberries, optionally
Preheat the oven to 180°C/350°F. Either grease or line muffin cups with paper liners.
In a medium mixing bowl, mash the bananas with a fork or potato masher. Add milk, oil and mix.
Grind the poppy seeds in a coffee grinder/food processor/blender cup. Soak the dates in hot water. Drain, deseed and chop them.
Combine the oats, poppy & pumpkin seeds, cinnamon, cloves, cranberries and candied oranges.
Add the dates, orange zest and soda mixed with lemon juice to the banana mixture. Then stir in the oat mixture until just combined. Spoon the batter into the prepared muffin cups (filling every cup almost to the top, the batter will spread but not significantly).
Bake for about 20 minutes until fragrant and the toothpick inserted in the center of a muffin comes out clean. Let muffins cool in baking cups for 5 minutes. Remove from cups and let cool on a cooling rack. Eat them hot or cooled:)