4 very ripe bananas
6 medjool dates (pitted)
2 scoops vanilla protein powder (Vega or Garden of Life or your favorite brand of vegan protein powder)
2 flax “eggs” (1/3 cup boiling water & 2 T of ground flaxseed…let sit and then whisk to eggy consistency)
1 tsp cinnamon
2 cups oats, divided
1 cup flour (I used a combo of coconut and buckwheat)
1/2 cup chopped walnuts
1/4 cup hempseed (optional)
1 large or 2 small organic peaches, chopped
1 package (6 oz) organic raspberries
Preheat oven to 325°.
In a food processor, combine bananas, pitted dates, protein powder, cinnamon and flax eggs. Process until blended.
Next, pulse in the flour and 1 cup oats just until combined.
Then, pour mixture into a mixing bowl and stir in the remaining 1 cup oats and the walnuts (and hempseed if using).
Fold in the peaches & raspberries.
Use 1/3 cup measure to scoop into 2 non-stick muffin tins (or greased sticky ones) (12 muffins total), scraping the sides with a spatula to move the muffin to the center (it will be easier to scrape out).
Bake for about 25 minutes or until cooked through.