This recipe is from the recently released book Own Your Health by Glen Merzer. Chef AJ contributed most of the recipes and this one sounds perfect as a quick grab and go breakfast, a mid day snack or for dessert! For me, I may pack it along for any lengthy trips as a nutritious mini meal.
INGREDIENTS:
2 large, very ripe bananas
1 15 oz ounce can pumpkin puree (do not get the canned pie filling as it contains added sugar and other ingredients)
1/2 cup unsweetened non-dairy milk of your choice
1/2 cup date paste which is made by processing 1 lb. of pitted dates with 1 cup water
2T flax ground flax seed
1T Pumpkin Pie Spice
1 teaspoon vanilla powder
1 cup raisins (suggested golden raisins)
3 cups gluten-free oats
Directions:
Preheat oven to 350 °. F.
In a food processor, process the bananas and non-dairy milk until smooth.
Add in pumpkin, date paste, vanilla powder, flax seeds and spice and process until smooth
Transfer to a large bowl and stir in the oats and raisins.
Spoon equal amounts of batter into a muffin lined cupcake pan or silicone muffin pan.
Bake 45 minutes. (note, muffins do not rise)
