Nut and oil free high protein muffins.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 18 Muffins
- 3 Cups Plain Wholemeal Flour
- 1 Cup Rolled Oats
- 6 Tspn Baking Powder
- 1 Tspn Cinnamon
- 1 1/2 Cups Soy Milk or other non dairy milk
- 1 Cup Dates soak in hot water if dried dates
- 1 Tin Chickpeas drained
- 3 Bananas
- 1 Tub Apple Puree 120g
- 1/3 Cup Maple Syrup
- 2 Tspn Vanilla Extract
Preheat oven to 180 degrees.
Add dry ingredients to a large bowl. Mix to combine.
Add wet ingredients to blender. Blend until combined.
Make a well in the centre of the dry ingredients. Pour in the blended banana mix.
Gently fold the wet mixture into the dry. Make sure there is no flour left in the bottom of the bowl. Mix until only just combined.
Line muffin tray with muffin papers or lightly grease with spray oil. Spoon heaped dessert spoonfuls of mixture into each muffin hole. Alternatively, line two loaf pans with baking paper and spoon half of the mix into each.
Bake for approximately 35 minutes until browned on top. Loaves will need approximately 10 more minutes of cooking time.
Turn out onto a cooling rack. Enjoy!