Grawnola topped Date and Walnut Vegan Muffins
Muffins but topped with Grawnola, Raw press’ brownie style granola; The perfect any time of day treat! I love making simple sweet treats that don’t require too much fancy equipment and this muffin batter is made in a simple two step process. Combine the dry to the wet and mix.
Using a nut butter in muffin recipes is a great way to replace the use of butter as the fat. In this recipe I used the Nut Necessity Walnut and Date butter, which is special because walnuts are not only a source of omega 6, but are one of the few nuts that’s an excellent source of omega 3 ALA (alpha-linolenic acid). As ALA doesn’t convert well in to DHA and EPA (which are the types of Omega 3 that are active in the body) it is important to have a good helping of ALA Omega 3. So, the addition of the crushed walnuts, as well, is definitely going to contribute to getting a health dose.
Prep 10 mins | Cook 25 mins | 6 servings
INGREDIENTS
1 cup of plain or g/f flour
1/2 teaspoon of baking soda
1 teaspoon of baking powder
pinch of salt
1/2 teaspoon of cinnamon
1/4 cup of maple syrup
1/2 cup of nut milk
2 tablespoons of Nutcessity walnut and date nut butter
1 teaspoon of vanilla extract
1 medium banana, mashed
1/2 cup crushed walnuts
1/2 cup of @rawpressco
METHOD
1. Pre-heat oven to 200 degrees C. Grease a 6 cup muffin tin with coconut oil.
2. Sift together the flour, baking soda, baking powder, salt, and cinnamon.
3. Stir in the milk, nut butter, maple syrup, vanilla extract, and mashed banana. Stir until
well combined.
4. Gently stir in the crushed walnuts.
5. Evenly spoon the mixture into the 6 muffin cups.
6. Top with the crushed Grawnola
7. Bake in oven for 20-25 minutes or until golden brown.
8. Let cool slightly and ENJOY!!
Cheryl Telfer is a multi-discipline creative, wellness advocate and currently is training to be a certified holistic nutritionist.
At the beginning of 2020, Cheryl left a career in the broadcast media and advertising industry to focus on sharing her knowledge and passion for holistic health and nutrition with the world. She has since hosted free nutrition talks and corporate workshops to share some invaluable insights into how the holistic approach to nutrition can benefit us all. She also creates wellness content and shares nutritious recipes on social media, as well as writing content for the Wellnotes newsletter.
Having experienced issues with her health due to a chronic genetic condition called Sickle Cell Anaemia, Cheryl decided to become more responsible for her health and wellbeing on a day-to-day basis. Public healthcare helped her survive, but it's self-care that has helped her thrive!
She is a proponent for the idea that food is medicine, as traditional practices like Ayurveda, Chinese medicine (TCM) and herbalism has benefited people, modern and indigenous, and the scientific research around this is growing. She also believes there is a place for western medicine in the equation. The holistic approach is about tuning into our bodies and finding balance. That might mean taking the necessary medication, as well as eating a nourishing diet right for your personal needs.