This is Banana Slug. He came to live with us after a trip to UC Santa Cruz, where the banana slug is the school mascot. This is awesome, not because I particularly care for banana slugs but because I love bananas. So Banana Slug hangs out in our fruit basket, eager to welcome fresh bananas into our home.
Banana Slug is a little lonely right now because I took most of his bananas last night to make yummy muffins. I was inspired by a recipe on a fellow VeganMofo blogger's muffin roundup page. I decided to modify the original recipe, using oat flour instead of spelt, dates instead of sugar, and making a couple of other changes. My version is below.
PB Banana Slugmuffins
(no slugs were intentionally harmed to make these muffins)
3 large ripe bananas
2 tablespoons ground flaxseed
6 tablespoons water
1/2 cup peanut butter (peanuts only; no added salt or other ingredients)
1 3/4 cup oat flour (old-fashioned rolled oats ground in a blender)
6 Medjool dates, pitted and chopped
1/2 cup unsweetened almond milk (or other nondairy milk)
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1. Preheat oven to 350.
2. Put the dates and almond milk in a blender, and set aside to soak for a few minutes.
3. Whisk the flaxseed and the water, and set aside to stand for a few minutes to thicken.
4. In a large mixing bowl, mash bananas, then add peanut butter and flaxseed mixture and mix thoroughly.
5. Puree dates and almond milk in blender, then add date puree and vanilla to bowl and mix thoroughly.
6. In a medium bowl, whisk oat flour, baking soda, and baking powder.
7. Add flour mixture to other ingredients and stir until just combined.
8. Fill nonstick muffin cups (I use silicone) with batter, 3/4 full.
9. Bake for 20-25 minutes, until a toothpick inserted comes out clean.
These muffins have four of my favorite things - peanut butter, bananas, oats, and dates - and it was hard not to eat the batter with a spoon before getting it into the muffin cups. It was equally hard not to devour all of the muffins as soon as they came out of the oven. Hope you enjoy them too! Thanks again to Lisa's Project for the inspiration.