Recipes
Peach-and-Raspberry-Eton-Mess

Ginger, Banana and Date Vegan Muffins

Ginger, Banana and Date Vegan Muffins

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Ingredients
  • 2.5 tsp psyllium husks
  • 1/2 cup boiling water
  • 1.5 cups pitted dates, chopped
  • 1/2 cup brown sugar
  • 1.5 cups gluten free self raising flour
  • 1 tsp xanthan gum
  • 1.5 Tbsp ground ginger
  • 2 ripe bananas, mashed
  • 1/2 cup Vitasoy Soy Milky Regular
  • 1/3 cup rice bran oil
Instructions
  1. Place the dates, sugar and 1.5 cups (375 ml) water in a large saucepan over medium-high heat and cook, stirring, until the sugar has dissolved and the water is almost boiling. Reduce the heat to medium-low and simmer for 10 minutes. Remove from the heat and allow to cool completely.

  2. Place psyllium husks in a small bowl and pour over
    boiling water, stirring constantly to ensure the psyllium does not clump together. Set aside for 4-5 minutes until it forms a gel, stirring occasionally. Set aside.
  3. Preheat the oven to 170C and place patty pans into a 12-hole muffin tin.
  4. Sift the flour, xanthan gum and ginger into a large mixing bowl.
  5. Mash the bananas in a small bowl, then add the Vitasoy Soy Milky Regular and oil and mix together well. Add to the dry ingredients with the psyllium gel and cooled date mixture. Stir with a wooden spoon until well combined.
  6. Spoon the batter into individual patty pans and bake for 25 minutes or until golden brown and firm to the touch. Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.

Nutritional Analysis – Amount per Serve
Energy 932kJ
Protein 1.3g
Total Fat 6.1g
Saturated Fat 1.3g
Carbohydrate 40.8g
Sugar 24.8g
Sodium 69.4mg
Calcium 36.4mg