Vegan Carrot Banana Muffins
I love breakfast, but sometimes through the week it is hard to leave myself enough time to make breakfast and leave for work on time. I thought about what I could make in advance that was yummy, easy to eat on the go, and healthy. I found an old recipe that I have not made since becoming vegan. It was a go to recipe from my "Paleo" days. I had to modify it a little to make it vegan, but it kept that same yummy taste!
You can make these on Sunday and eat two on your way out the door for the next few days. They also freeze well if you don't want to eat them all week.
These yummy muffins are filled with carrots, dates, walnuts and bananas. I told you...yummy and healthy!
I hope you enjoy these muffins as much as I do!
Happy New Year!!!
2 cups unbleached all purpose flour
2 tsp baking soda
1 tsp salt
1 tbsp. cinnamon
1 cup dates (pitted)
3 bananas (ripe)
1/3 cup vegetable oil
3/4 cup almond milk
1 tbsp apple cider vinegar
1 1/2 cups carrots (shredded)
3/4 cup walnuts (pulse texture course sand)
Preheat oven to 350 degrees F (prepare muffin pan with liners or spray pan with oil)
In a medium bowl, mix flour, baking soda, cinnamon, and salt (set aside)
In a food processor, puree dates and bananas then add in oil, almond milk, and vinegar blend until smooth
Pour wet ingredients over dry ingredients and mix well. Fold in carrots and walnuts. Divide in muffin pan.
Bake in oven for 20 minutes or until inserted knife comes out clean.
Your turn: What is your favorite on the go breakfast?
Please don't forget to share with your friends.