Banana Oat Bran Muffins

I don't know if you've heard, but I love making muffins.  The only problem is in the winter there are not many exciting fruits and vegetables in season.  This is why I often turn to some form of banana muffin. To be honest, I have no idea when bananas are technically in season because they taste the same year round.  They are my go-to fruit whenever I am in a pinch as they are easy to transport, last awhile, are super cheap, and really healthy!  Today I give you banana oat bran muffins packed with fiber, protein, and healthy fats to keep you energized on these cold, winter days.

I used to make banana (wheat) bran muffins, until I discovered oat bran.  I find that oat bran is lighter and less gritty than wheat bran while being extremely similar nutritionally.  As an added benefit, for my friends who are gluten free, you can make these muffins with a gluten-free all-purpose flour and use certified gluten-free oat bran.  Oats are naturally gluten-free, just many are processed in plants that also make wheat flours and therefore are not 100% free of gluten.

These muffins are super moist from the combination of the blended bananas, dates, and almond butter.  I decided that I didn't need any additional sweetener, because between the dates and banana, there was plenty of natural fruit sweetness!  When I first made these muffins I used half almond butter and half coconut oil, but now I use only almond butter with the same results.  Almond butter adds protein and an extra heartiness in addition to the toasted walnuts.  When it's cold nothing beats a good, hearty muffin!


Banana Oat Bran Muffins
vegan

yield: 12 muffins

1 cup + 2 Tbsps oat bran
1 cup + 1 Tbsp spelt flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
2 cups sliced very-ripe bananas (about 2 medium bananas)
12 dates, soaked
2 Tbsps ground flaxseed + 6 Tbsps water (2 flax-eggs)
1 heaping cup walnuts, toasted
1/4 cup almond butter
1/4 cup coconut oil (or more almond butter)
1 tsp apple cider vinegar

Directions:
1. Preheat the oven to 350 F.  Line a muffin pan with 12 tins.  Whisk together flaxseed and water to make flax-eggs.  Put aside to gel.

2. Whisk together oat bran, spelt flour, baking soda, baking powder, salt, and cinnamon in a large bowl.

3.  In the base of a food processor, blend the bananas and dates until smooth.  Add the almond butter and coconut oil, blending until smooth.  Last, add the flax-eggs and process until well incorporated. Scrape the wet mixture on top of the dry ingredients.  When almost fully incorporated, fold in the toasted walnuts and mix until just combined.

4. Spoon 1/4 cup of the batter into each muffin tin (I use a muffin scoop), and bake in preheated oven for 22-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.