Banana Cranberry Orange Muffins

Banana cranberry orange muffins are a vegan recipe that can be prepared in about 15 minutes and baked in a 6-muffin silicone muffin pan in a microwave oven at 1000 watts in about 8 minutes, or the muffins can be baked in a conventional oven at 350 degrees F. for about 20-25 minutes. This recipe will make about 12 muffins. Leftover muffins can be stored in a covered container or bag in the refrigerator for a few days. This vegan delight can be served for breakfast, as a dessert, enjoyed anytime as a snack, or as a special treat for Thanksgiving.

Banana Cranberry Orange Muffins

Banana Cranberry Orange Muffins

Banana Cranberry Orange Muffins Ingredients:

1-1/2 cups Whole Wheat or Spelt Flour
1/2 cup Oatmeal, dry quick oats or oat flour,
2 tsp. Baking Powder
1/2 tsp. Cinnamon, ground
2 Bananas, medium size
2 cups Cranberries, fresh or frozen
2 Navel Oranges, medium size
8-10 Dates, pitted
Apple Juice or Water, as required

Banana Cranberry Orange Muffins Cooking Utensils:

Bowls, Stainless Steel Mixing
Knives, Inexpensive Utility
Large Cooking Spoons
Measuring Cup, Liquid
Measuring Cups, Dry
Measuring Spoons
Muffin Pan – Silicone
Vita-Mix

Banana Cranberry Orange Muffins Preparation:

Place the flour and oats in a mixing bowl. Add the cinnamon and baking powder and mix together thoroughly.

Wash and clean the cranberries and oranges. Peel the bananas and oranges and place the banana pieces, orange section and cranberries in the container of a high speed blender (Vita-Mix type).

Add the pitted dates, cover, and run the blender at high speed until the contents become a smooth puree of 3 cups in volume. If the volume is less, apple juice or water can be added later to the dough mixture, if needed.

Add the banana cranberry orange date puree to the flour mixture and mix together thoroughly but quickly, since the baking powder is beginning to react. If the dough is too stiff, add a little apple juice or water, mix again and transfer the contents of the mixing bowl into the muffin pan by spooning into each cup to slightly below the top. Place in the oven to bake.

When the surface of the muffins are springy to the touch, remove the banana cranberry orange muffins from the oven, and let them cool on a wire rack.

When the banana cranberry orange muffins have cooled, they should be slightly separated from the sides of the muffin cups. To ensure complete separation, gently run a flat table knife around the sides of each muffin, invert the muffin pan over a clean countertop or large plate, and gently push the muffins out by pressing on the bottom of each of the silicone muffin cups.

Serve and enjoy!

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