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.
