1/2 c. rice bran
1 c. brown rice flour
1/4 c. ground flax seed
2 t. baking soda
1 t. baking powder
1 t sea salt
1/4 c. coconut flakes
4 bananas, roughly mashed
1/4 c. walnut pieces
1/4 c. (heaping) raisins
1/2 c. dates (natural/organic unsulfured)
1 t. vanilla
1 T. cinnamon
4-6 cloves
1 t. nutmeg
1 egg*
*For vegans, egg can be replaced by 4 T. flax, 1/4 c. water.
Mix dry ingredients in large bowl. In a separate bowl, mash ripe bananas and add egg, vanilla, and mix. Chop up dates with kitchen shears (small chunks) and mix with banana mixture. Mix wet and dry ingredients. Spray a 24 muffin tin. Fill tin w/ batter. Bake muffins at 350 for 15 minutes.
Variation:
If you are board of muffins, just make this as a loaf (same ingredients)!
Banana Date Loaf:
Mix dry ingredients in large bowl. In a separate bowl, mash ripe bananas and add egg, vanilla, and mix. Chop up dates with kitchen shears (small chunks) and mix with banana mixture. Mix wet and dry ingredients. Spray a loaf pan. Fill pan w/ batter. Bake loaf at 350 for 20 minutes (until tooth pick comes out clean). Let cool.
Variation:
If you are board of muffins, just make this as a loaf (same ingredients)!
Banana Date Loaf:
Mix dry ingredients in large bowl. In a separate bowl, mash ripe bananas and add egg, vanilla, and mix. Chop up dates with kitchen shears (small chunks) and mix with banana mixture. Mix wet and dry ingredients. Spray a loaf pan. Fill pan w/ batter. Bake loaf at 350 for 20 minutes (until tooth pick comes out clean). Let cool.
Yield: 24 muffins / 24 slices
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