Banana & Date Muffin Recipe

Banana Date Muffins and Scrambled Tofu Recipes

Banana date muffins are a favorite of people who love banana bread (which seems to be everyone). These muffins are healthy to eat and have great texture and flavor. Toppings of dates and pumpkin seeds seal the deal on this great meal, which happens to be a great way to get rid of bananas that have over ripened.

Banana offers tons of health benefits such as keeping your blood pressure in line, reducing the risk of stroke and promoting bone growth. They also protect eyesight and can even increase brain power. A study that involved 200 students found that a banana a day increased student test scores. This might be due to the fact that they are full of potassium which helps with mental alertness. Whatever your reason for eating a banana, we hope this is another reason to top up your banana a day count!

Serving: 12 of so muffins

Diet: Vegan friendly

Ingredients:

Two cups of flour that is gluten free

Two teaspoons of baking soda

Two teaspoons of baking powder

One pinch of sea salt

Two over ripened bananas that have been mashed

Half a cup of virgin olive oil

Two-thirds of a cup of top class maple syrup

Two-thirds of a cup of almond milk (unsweetened)

Two teaspoons of vanilla extract

Half pitted and chopped dates, which is around six large ones

One quarter of a cup of roughly chopped pumpkin seeds

How to Cook Banana-date muffins

Warm the oven to 400 degrees Fahrenheit and lay out a large muffin holding tin with twelve or so paper liners in each of the cups.

Mix the two cups of flour with the baking powder, baking soda and salt. In another bowl you can whisk the mashed banana with maple syrup and olive oil. Gradually add the almond milk and vanilla extract to the mixture.

In a large mixing bowl bring together the two bowls of ingredients and mix well. With the dates, you’ll want to mix them with the pumpkin seeds and some flour, around a tablespoon. What this will do is stop them from sinking to the bottom of the muffins when cooking and keeps them on the top layer.

Place the mixture inside the muffin tin cups and add the pumpkin seed and date mixture to the very top.

Bake these muffins for around twenty to twenty-five minutes and by that time, they should be nice and brown. You can test the muffins by inserting a toothpick, when the muffins are cooked, the toothpick will come out clean.

Scrambled Tofu

Scrambled Tofu

Scrambled Tofu is great for breakfasts and can complement taco based dishes as an alternative vegan friendly filling.

Serving: Serves four

Diet: Vegan friendly and packed with protein

Ingredients:

Three tablespoons of extra virgin olive oil

One teaspoon of cumin

Two garlic cloves, finely chopped

A 14-ounce box firm Tofu which has been drained

Freshly mashed ground pepper

Coarse sea salt

Slowly warm the olive oil in a non-stick pan, gradually increasing the heat to high. Add garlic and cumin and mix for around a minute. Introduce the tofu to the pan and reduce the heat to a medium level. Brown the ingredients for around five minutes and add seasoning as desired.

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