Banana Muffins

Mix together these wet ingredients:

1 cup ripe bananas (about 2 medium sized bananas)
1 egg or flax egg (2 tbs. flax meal mixed w/6 tbs. water & let stand for 5 minutes)
1/2 cup milk (almond, soy, coconut, etc.)
1/3 cup maple syrup
1 tsp. vanilla extract
1/3 cup coconut oil melted

Mix together these dry ingredients:
1 tsp. baking powder
1 tsp. baking soda
1 3/4 cup flour (whole wheat, gluten free, etc.)
1/2 tsp. sea salt
1/2 cup pecans or walnuts (optional)

Combine wet with dry ingredients.  Poor batter into muffin tins and bake at 350 degrees for 20 minutes.  Makes 16 muffins.

Enjoy for breakfast or as a snack!

-leanne

Banana-Date Muffins

These are some of the best muffins I have made in a while!  They are featured in Gwyneth Paltrow's book It's All Good.  These muffins are great for breakfast or a snack.  They contain a G-BOMB food - pumpkin seeds - (my kids are really into all meals having at least one G-BOMB).  Oh and my kids and husband thought they were delicious which means they are a keeper!

2 cups flour (I used a combination of oat & whole wheat pastry flour.  You can also use gluten-free flour.)

2 teaspoons baking powder

2 teaspoons baking soda

A pinch of sea salt

2 overripe bananas, mashed

1/2 cup extra virgin olive oil (I used coconut oil.)

2/3 cup good-quality maple syrup (I used a little less than this.)

2/3 cup unsweetened almond milk

2 teaspoons pure vanilla extract

1/2 pitted and chopped cup dried dates (about 6 large dates) (I used chopped dates coated in flour you find at Whole Foods.)

1/4 cup roughly chopped pumpkin seeds, plus 3 tablespoons for the tops of the muffins

Preheat the oven to 400 degrees F.  Line a 12 cup muffin tin with paper liners.  I use silicon muffin tins which don't need liners.

Whisk together the 2 cups of flour, baking powder, baking soda, and salt in a bowl.  In a separate bowl, whisk together the bananas, oil, maple syrup, almond milk, and vanilla.  Thoroughly combine the dry and wet ingredients.  Toss the dates and pumpkin seeds with a little flour before folding them into the mixture to keep them from sinking to the bottom.  Divide the batter among the muffin cups and sprinkle each muffin with a pinch of the extra pumpkin seeds.

Bake until the muffins are browned and a toothpick comes out clean, 20 to 25 minutes.

enjoy!

leanne

Forks Over Knives Whole-Grain Corn Muffins

1 1/2 TB. ground flaxseed
1 cup unsweetened plain almond milk
1/2 cup unsweetened applesauce
1/2 cup 100% pure maple syrup
1 cup corn meal
1 cup oat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup frozen corn kernels, thawed


1. Preheat oven to 375°F.
2. In a small bowl, combine flaxseed with almond milk and set aside to allow it to gel for 5 minutes.
3. In a large mixing bowl, stir applesauce and maple syrup together and add in flaxseed/almond milk mixture. Then sift in corn meal, oat flour (you can make this by pulsing oats in your food processor), baking soda, baking powder, and salt. Stir until well-combined, but avoid over-mixing. Add in the corn kernels.
4. Either using a silicone 12-cup muffin pan or a 12-cup muffin pan lined with paper, spoon out equal portions of batter into the cups.
5. Bake for 20 minutes or until toothpick comes out clean when inserted into the center. Serve warm.