Ginger, Banana and Date Vegan Muffins

Recipe by Dr Sue Shepherd


2 1/2 tsp psyllium husks

1/2 cup boiling water

1 1/2 cups pitted dates, chopped

1/2 cup brown sugar

1 1/2 cups gluten free self raising flour

1 tsp xanthan gum

1 1/2 Tbsp ground ginger

2 ripe bananas, mashed

1/2 cup Vitasoy Soy Milky Regular

1/3 cup rice bran oil


  1. Place the dates, sugar and 1 1/2 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.