Recipe: Apricot Mango Date Banana Muffins

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INGREDIENTS

2 CUPS FLOUR MIX (1 CUP BLANCHED ALMOND FLOUR + 1/2 CUP LIGHT BUCKWHEAT FLOUR + 1/2 CUP SPROUTED BROWN RICE FLOUR)

1 1/2 CUPS MASHED BANANAS (APPROX. 3 LARGE/4-5 SMALL TO MEDIUM RIPE BANANAS)

APPROX. 1 CUP ‘APRICOT MANGO DATE’ SNACK PACK(LOOSELY PACKED TO MEASURE *THEN* ROUGHLY CHOPPED)

1/3 CUP MAPLE SUGAR

1/4 CUP MELTED EXTRA VIRGIN COCONUT OIL

1 - 2 TBSP PURE LEMON JUICE FROM A FRESHLY SQUEEZED LEMON (AT ROOM TEMP.)

1 TBSP VANILLA EXTRACT

1 TSP BAKING SODA

1/8 TSP SEA SALT/PINK HIMALAYAN SALT

SPICE MIX (1 TBSP GROUND CEYLON CINNAMON + 1 TSP GROUND NUTMEG)

INSTRUCTIONS

  • PREHEAT OVEN 325 DEGREES (FAHRENHEIT).

  • LINE A JUMBO MUFFIN TIN WITH 6 JUMBO PARCHMENT PAPER CUPS

  • IN A LARGE MIXING BOWL WHISK TOGETHER FLOUR MIX, BAKING SODA, SALT, MAPLE SUGAR AND SPICE MIX.

  • TO THE SAME BOWL, PROCEED TO INCLUDE MASHED BANANAS, COCONUT OIL, LEMON JUICE AND VANILLA EXTRACT.

  • MIX INGREDIENTS TOGETHER THEN FOLD IN ROUGHLY CHOPPED ‘APRICOT MANGO DATE’ SNACK PACK.

  • EVENLY DISTRIBUTE THE MIXTURE INTO 6 JUMBO MUFFIN CUPS AND BAKE FOR 35-40 MINUTES(DEPENDING ON THE OVEN).

  • MAKES SIX (6) JUMBO MUFFINS.

Melissa Punnett