One of the biggest challenges with going dairy free is not being able to eat sweets once in a while. I actually don't have much of a sweet tooth but on occasion I crave banana bread or pumpkin bread or a piece of dark chocolate. So, I decided to whip up a recipe that would satisfy my sweet tooth and my diet, while of course keeping healthy clear skin. I actually enjoyed these much more than the dairy versions. They tasted lighter and less greasy, and they are perfect for the start of fall.
You can substitute anything here for a different ingredient that you prefer or feel free to use chopped nuts or raisins...etc.
Makes: 12 muffins
Cook time: 25 mins
Prep: 15 mins
Ingredients:
• 1 1/2
cups all-purpose flour or whole wheat flour
• 1/2 cup organic raw sugar
• 1/2 cup
organic quick oats
• 1 t.
baking powder
• 1 t.
baking soda
• 1/2 t.
salt
• 1 t.
pumpkin pie spice
• 1 t.
cinnamon
• 3 bananas (preferably ripened or over-ripened)
• 1 organic
grass fed egg
• 1/3 cup coconut
oil
• 1/3 cup
honey
• 1/8 cup
organic pure maple syrup
• 1/4 cup unsweetened
vanilla almond milk
• 1 t.
lemon juice
• 2 t.
vanilla extract
sliced almonds for garnish (optional)
Preparation:
- Preheat the oven to 350 F, line muffin tin with paper liners.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, oats, pumpkin pie spice and cinnamon and salt. Set aside. In another mixing bowl, combine the mashed bananas, egg, coconut oil, almond milk, and honey, syrup, vanilla and lemon juice until well mixed. Add the wet ingredients to the dry, mixing until just combined.
- Bake for 25 to 30 minutes, allow to cool on a rack before serving.

