This is the upgraded version of my healthy muffins. I am making this dairy free because lots of health conscious people don't drink milk. I am in the transition to change it to almond milk. The almond milk that I want to make myself. However, if I can't find raw almonds on sales or gotten lazy, I would buy the one that is non-GMO verified with minimal ingredient list. Anyway, this dairy free muffin was created because I was out of almond milk and needed to find a substitute. So, I thought why not tried it with water? Tada! It worked beautifully and turned out moist and delicious. Lesson learned: We don't need milk to make the banana muffin moist.
One of this muffin with a cup of coffee, you are super charge for the day! Try it and feedback to me ya! This muffin is delicious!
2 large cage free brown eggs
4 thaw frozen bananas
1/2 cup olive oil
1/2 cup water
1 cup pure cane sugar (can cut it down to 3/4 cup if you prefer it less sweet)
2 tsp. pure vanilla extract
1 1/2 cup organic stone ground whole wheat flour
1 cup old fashion rolled oats
1/2 tsp. sea salt
1/2 tsp. cinnamon
1/2 tsp. baking soda
1 tsp. baking powder
2 Tbsp. chia seeds
4 Tbsp. ground flaxseeds
2 Tbsp. sunflower seeds
1/4 cup dried cranberries
1. In a large glass bowl, add in (A) according to list and whisk with a hand whisk after each addition.
2. Then, add in (B) all at once and whisk until combine. Lastly, add in (C) and whisk to blend well.
3. Preheat oven to 350'F. In the meantime, scoop batter into prepared muffin cups or paper cups lined muffin pan until 3/4 full.
4. Bake for 20 minutes. Cool on wire rack completely before storing them in an air-tight container. Yields about 23 muffins. Put what you can't finish in 2 days in a ziploc bag/ container and freeze it. Take it out to thaw at room-temperature before serving. Or put one frozen muffin in your kid's lunch box and it will be thaw during their lunch time and at the meantime keep his/her sandwich cold.