These, my friends, are a far cry from just any banana pumpkin muffins. They are dangerously close to approaching my healthiest muffin recipe yet. And that is saying a lot for me considering the fact that oil, sugar, dairy and eggs were never friends of mine to begin with.
What provides these muffins with a particularly healthy touch is my use of sprouted millet flour. I gleefully swirled it in with almond flour and before I knew it, beans found their way into this recipe too. Truth: Millet shouldn’t just be for birds and is actually a rad, totally tasty flour upon usage in muffin recipes, as I discovered from delicious experience. For those of you who don’t eat gluten-containing grains, you will be happy to learn that millet is 100% gluten-free. And you thought I was going to say it was 75% gluten-free or something preposterous like that.
If you possess in your brain concerns or doubts that these muffins may not taste 100% delicious due to the salubrious ingredients mentioned above, let me put those thoughts to rest as quickly as you are capable of finishing this sentence. Boom. Pow. Crash. Zap. I think that thought disappeared.
This should be your thought now ~> Golly, I am so excited to prepare these muffins because I know that they will taste scrumptiously sweet, pumpkiny and bananay as any conventionally prepared banana pumpkin muffin would.
Now that that matter is settled, you make now be curious about the origin of this recipe. Even if you are not curious, I am going to tell you anyway. Given that Thanksgiving is upon us, I KNEW that I needed to do something with the pumpkin puree waiting for at me in my kitchen cabinet and softly whimpering for attention. I dare say that I could almost sense a fresh wind of delight sweeping from my cabinets when I opened their doors and took charge of removing the box of pumpkin puree that was in lonely residence there for over a week. It is my supposition that the pumpkin puree was elated that I used it and I was more than happy to use the pumpkin puree in this most delicious of ways in return. It was a win-win for both parties, indeed.
CLICK HERE and HERE to read about the health benefits of millet flour (and a few other sprouted grains too!) and CLICK HERE to purchase some of your very own sprouted millet flour conveniently with a click of a few buttons on Amazon.com.
Ingredients (makes about 10 muffins):
1 cup sprouted millet flour
¾ cup almond flour
1 tablespoon baking powder
10 soft medjool dates, pitted
1 cup pureed pumpkin (fresh or from a can; do not use pumpkin pie mix)
2 medium-sized ripe bananas
1/2 cup cooked white beans (can be from BPA free can)
2 tablespoons molasses
1 teaspoon ground cinnamon
1/2 teaspoon ground or freshly grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
½ cup vegan dark chocolate chips or raisins
1 extra banana, sliced (optional)
1) Preheat oven to 400 degrees F and line a muffin pan with your favorite paper muffin cups.
2) In a large bowl, mix the millet flour, almond flour and baking powder. Set aside.
3) In a high-powered blender, blend the rest of the ingredients, with the exception of the chocolate chips (or raisins) and the last optional banana. Blend until a smooth, creamy mixture forms. It will have pudding like consistency.
4) Pour the blended ingredients in the large bowl with the dry ingredients and stir until a dough forms. Make sure that all of the flour has been thoroughly mixed blended into the dough.
5) Stir in chocolate chips (or raisins) and banana slices, if using.
6) Fill the muffin cups two-thirds full. Bake for 25-30 minutes or until a knife inserted in the center comes out clean.
Now for my final blog post sentence. Here we go:
THIS IS MY NEW FAVORITE MUFFIN RECIPE <3
Peace, love and HAPPY THANKSGIVING TO YOU!