Rustic carrot-banana-date muffins

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Rustic carrot-banana-date muffins

Are you hesitating between carrot cake and banana bread?

I offer you here a happy mixture of two great classics!

These rustic carrot and banana muffins are bursting with nuts, dates and spices. It is gluten free and vegan and combines the flavor combines classic banana bread with a date carrot nut cake.

Filled with texture, these muffins are ideal with a good cup of tea for a different lunch or complete your little one's lunch box! (omit the nuts and replace with organic coconut for a nut-free version!)

For a very decadent dessert version, I suggest you garnish these muffins with the cinnamon cashew cream ...

Rustic carrot-banana-date muffins

 

Makes 12 muffins
Preparation 15 minutes
Cooking 35 minutes

 

  • Dry ingredients
  • 1 1/3 cup gluten-free flour (Angelica kitchen used)
  • 1 teaspoon of organic golden flax seeds
  • 1/2 teaspoon of salt
  • 3/4 teaspoon of cinnamon
  • 1/8 teaspoon ground cayenne pepper
  • 1/2 teaspoon gluten free baking soda
  • 1 teaspoon of gluten-free baking powder
  • 1 teaspoon of xanthan gum

 

  • Wet Ingredients 
  • 1/4 cup maple syrup
  • 3 very ripe bananas, mashed
  • 1 orange, squeezed + pinch of zest (room temperature)
  • 2 tablespoons of extra virgin coconut oil, melted
  • 1/4 teaspoon pure vanilla extract 

 

  • Additions
  • 1/4 teaspoon fresh ginger, grated
  • 2 medium carrots, grated
  • 3/4 cup gluten-free oatmeal
  • 3 / 4 cup of Organic walnuts, chopped
  • 3/4 cup chopped pitted dates

Optional cinnamon cashew cream garnish:
  • 1 / 2 cup of organic raw cashews , soaked
  • 1/4 teaspoon of cinnamon
  • 2-3 tablespoons of non-dairy milk
  • 1 tablespoon of maple syrup

 

Instructions 


1. Using melted coconut oil, grease a muffin tin.

2. Preheat the oven to 410 degrees F.

3. Combine the wet ingredients in a large mixing bowl, mashing the bananas very well.

4. Stir in the dry ingredients until a thick paste forms.

5. Stir in the ingredients from the Additions section.

6. Pour the batter into the molds.

7. Bake at 410 for twenty minutes, then reduce oven to 350F and bake for another 15 minutes. Watch the cooking to avoid overcooking. Insert a toothpick, if it comes out dry, it's done!

8. Let cool a bit and enjoy!

9.Store leftovers, cutlery, in refrigerator or freezer and reheat to serve.

 

* To make the cinnamon cashew cream filling, simply drain the nuts, place the ingredients in a food processor and mix until you get a smooth texture. Frost the muffins and enjoy!

 

 

Bon appétit!

 

 

Caroline
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  • Caroline Bisaillon