Ingredients
Scale
- 7 oz. pitted dates (11 to 12 Medjool or 22 to 24 Deglet Noor), chopped
- 1 cup non-dairy milk
- 2½ teaspoon vanilla extract
- 1¼ cups Old Fashioned rolled oats
- ½ cup dry/uncooked millet
- 2 teaspoons baking powder
- 1½ teaspoons cinnamon or pumpkin pie spice
- 12 oz. soft, ripe bananas, mashed (1-1/3 cups; about 2½ large bananas)
- ½ cup walnut halves, chopped (optional)
Instructions
- Preheat oven to 350F. Place the chopped dates, non-dairy milk and vanilla into a small bowl, and set aside. Line a 12-well muffin pan with parchment paper muffin liners.
- Grind the oats and millet into a flour in your blender (20-30 seconds; a high-speed blender will do a finer job) and place into a mixing bowl. Add the baking powder and cinnamon, and stir well.
- Blend the dates, non-dairy milk, and vanilla until smooth. Pour this into the bowl of dry ingredients, and add the mashed banana. Stir until all dry ingredients are incorporated. Stir in the chopped walnuts.
- Spoon the batter evenly into the muffin liners. Bake for 30 minutes. Let cool for 5-10 minutes before removing from the pan to cool further on a cooling rack. Cool completely before eating.
Notes
To make a loaf, bake at 325F for 55-60 minutes. Let cool completely before slicing.
Batter: I find that using a 2-4 tablespoon scooper makes it easier to get the batter into the liners. But a soup spoon works fine, too.
Millet: I love using millet in baked goods, and it's gluten-free. If you don't have millet, try cornmeal or quinoa in step 2 (grind with the oats).
- Prep Time: 35 mins
- Cook Time: 30 mins
Nutrition
- Serving Size: 1 muffin
- Calories: 155
- Sugar: 15g
- Sodium: 4mg (using salt-free baking powder)
- Fat: 4g
- Saturated Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg