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Food:

Banana Nut Date Muffins- Makes 12

1/4c. each sesame seeds, sunflower seeds, pumpkin seeds and hemp seeds

18 pitted dates, chopped

1 super ripe banana (I took one out of my freezer and let it defrost, it was perfectly super ripe)

1/4c. buttermilk (or any kind of dairy or non-dairy you have)

2 T. coconut oil

2 tsp. vanilla

2 eggs, yolks and whites separated

1/4c. agave nectar

1/4c. pure maple syrup

1c. buckwheat flour

3/4c. almond flour

1/4c. ground chia seeds

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/8 tsp. cream of tartar

Direction:

1. Preheat the oven to 350 degrees. Line a 12 muffin cup pan w/ liners- set aside.

2. Place sesame seeds, pumpkin seeds and sunflower seeds in a non stick pan over medium low heat. Toast the seeds until they begin to brown just a bit and become fragrant. Place the toasted seed into a bowl to cool, stir in hemp seed and set aside.

3. In a food processor place dates, banana, buttermilk, coconut oil, vanilla, eggs yolks, agave, maple syrup and 1/2c. water. Turn on and process until mixed well. Scrape down the side and process again to make sure the mixture is well combined.

4. In a separate bowl, mix flours, ground chia seeds, baking powder, baking soda, salt and all BUT 2 T. seeds. Mix the wet mixture into the dry mixture. Mix lightly making sure to not overmix.

5. Clean and dry the food processor. Place the egg whites and cream of tartar in the processor and turn on. Process until mixture resembles a soft marshmallow consistency. Turn off the mixer when you get to this stage.

6. Fold the whipped egg whites into the other mixture- MAKE SURE TO FOLD LIGHTLY AND DON’T OVERMIX.

7. Spoon the batter into the prepared muffin pan and top w/ the remaining seeds. Bake for 25 minutes or until a toothpick inserted into one of the muffins comes out clean. Serve warm or cool.

Nutrition:

Seeds-  With their gold mine of healthy minerals and their niacin and folic-acid contents, seeds are an excellent nutrition package. They are among the better plant sources of iron and zinc. In fact, one ounce of pumpkin seeds contains almost twice as much iron as three ounces of skinless chicken breast. And they provide more fiber per ounce than nuts. They are also good sources of protein. Each seed has its own individual bang for its bite, reasearch each on and be amazed.

Banana- They soothe the stomach and strengthen the lining against acid and ulcers. Has antibiotic activity. Bananas feed the natural acidophilus bacteria of the bowel. They are high in potassium which benefits the muscular system.

Dates- Dates are a good source of fiber, an excellent source of easily digested carbohydrates. Dates are among the most alkaline of foods, and contain a special type of soluble fiber called beta-D- glucan which has been shown to decrease the body’s absorption of cholesterol and slow or delay absorption of glucose in the small intestine, thus helping to keep blood sugar levels even.

Buckwheat flour- Buckwheat’s beneficial effects are due in part to its rich supply of flavonoids, particularly rutin. Flavonoids are phytonutrients that protect against disease by extending the action of vitamin C and acting as antioxidants. Buckwheat’s lipid-lowering activity is largely due to rutin and other flavonoid compounds. These compounds help maintain blood flow, keep platelets from clotting excessively (platelets are compounds in blood that, when triggered, clump together, thus preventing excessive blood loss, and protect LDL from free radical oxidation into potentially harmful cholesterol oxides. All these actions help to protect against heart disease. Is a great alternative for those with a wheat sensitivity. Gluten-free! (Courtesy of World’s Healthiest Foods)

Almond flour- Almond flour, because it is simply ground almonds, offers the same health benefits as eating whole almonds. Gluten- free!

Love:

I love these muffins! I got the idea for these muffins in a past Sunset Magazine, but had to make my own version. I thought these would be a great snack during the week and I was right! Bill-y even likes them! They have great texture, are just sweet enough and travel well in your lunch. Super yummy. Enjoy!

P.S. The best thing I learned during this recipe is that I can use my food processor to whip egg whites! This made my whole weekend! Try it, you won’t believe how amazing. Double usage!

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