Quick and easy, ginger, banana, and date muffins are a delightful vegan recipe perfect for a snack or afternoon tea.
Ingredients
11/2 cups pitted dates, chopped
1/2 cup brown sugar
2 cups boiling water
21/2 tsp psyllium husks
11/2 cups gluten free self raising flour
1 tsp xanthan gum
11/2 tbsp ground ginger
2 ripe bananas, mashed
1/2 cup Vitasoy Soy Milky Regular
1/3 cup rice bran oil
Method
Place the dates, sugar and 11/2 cups (375 ml) water in a large saucepan over medium-high heat and cook, stirring, until the sugar has dissolved and the water is almost boiling.
Reduce the heat to medium-low and simmer for 10 minutes. Remove from the heat and allow to cool completely
Place psyllium husks in a small bowl and pour over 1/2 cup boiling water, stirring constantly to ensure the psyllium does not clump together. Set aside for 4-5 minutes until it forms a gel, stirring occasionally. Set aside
Preheat the oven to 170°C/ 150°C (fan forced) and place patty pans into a 12-hole muffin tin
Sift the flour, xanthan gum and ginger into a large mixing bowl. Mash the bananas in a small bowl, then add the Vitasoy Soy Milky Regular and oil and mix together well.
Add to the dry ingredients with the psyllium gel and cooled date mixture. Stir with a wooden spoon until well combined
Spoon the batter into individual patty pans and bake for 25 minutes or until golden brown and firm to the touch. Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely
