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Gluten free, dairy free muffins with banana, persimmon & dates.

Posted by clstevens | Posted in Uncategorized | Posted on 22-09-2014


With all the guests I have been having, I ran out of my standby Isalean and Isalean Pro shakes for breakfast.  I am
pDSC07764atiently waiting for my delivery tomorrow, so this morning I decided to make muffins.  They were quick, easy and tasty.

2 cups of oats – ground up in the Vitamix to make a flour1 cup of oats – unground
1.5 tsp baking soda
1.5 tsp sea salt
3/4 cup of coconut oil melted
3 ripe bananas
8 pitted medjool dates
1/2 cup pecans
2 TBSP of ground flax
6 TBSP of water
1/2 cup vanilla unsweetened almond milk
2-4 TBSP of maple syrup (optional, depends on the sweetness of the bananas and dates)
2 tsp vanilla
8 dried and chopped unsweetened, unsulphured persimmons – I get mine from Trader Joe’s

Mix the dry ingredients together in a large bowl. In a food processor mix the dates first, then add the bananas and almond milk, once mixed add the coconut oil, maple syrup & vanilla.  In a bowl, mix the ground flax and water, stir and then add to the wet mixture.  Make a well in the dry ingredients and pour in the wet.  Mix together and add in the pecans and persimmons.

Spray the muffin tins with coconut oil (I use the one from Trader Joe’s).  Put a few spoonfuls of mixture into each one and bake at 375 (I use a convection oven, maybe 400 for a regular oven) for 15 mins.  Test with a toothpick to ensure they are baked at this point.  This really is like baked oatmeal so if it isn’t baked all the way through, it won’t be a problem.
If I had apples on hand, I would have chopped some apples and added cinnamon, so that there was more fruit and less batter – I may have been able to reduce the maple syrup with the added fruit.

I served them with licorice tea.

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