Why not whip up these delicious batch of muffins naturally sweetened with bananas, pumpkin and dates. These are moist, fluffy and a great snack/breakfast option

Vegan/Serves 9

• 1/4 cup of pumpkin puree
• 1/4 cup of chopped dates
• 1/2 cup of almond milk (can use any milk)
• 1/2 cup of vegetable oil
• 1 cup of self raising flour
• 1 tsp bicarbonate soda
• 1 tbs apple cider vinegar (makes it more light and fluffy)
• 1/2 cup of oats
• 2 ripe medium sized bananas

1 Pre heat oven to 180 degrees Celsius, gas mark 4.
2 In a large bowl add the flour, oats and bicarbonate soda and mix well.
3 In a jug mash the bananas, add the pumpkin puree, almond milk, oil and vinegar and whisk until smooth.
4 Make a well in the middle of the dry ingredients and pour in the wet mixture and combine. Fold in the dates.
5 Add a spoonful of the batter into muffin cases until 3/4 full and bake in the oven for about 25 minutes until golden and a knife inserted comes out clean.
6 Allow to cool and keep in an air tight container.
7 These taste great the next day grilled, topped with some nut butter or yoghurt.

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