Peach raspberry muffins

Makes 12 muffins. 


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. 


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