Dairy-Free, Egg-Free, No-Sugar Vegan Banana-Date Walnut Muffins

1Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

2In a large bowl, whisk together the wheat flour, baking powder (1 teaspoon), baking soda (½ teaspoon), ground cardamom (½ teaspoon), and salt (¼ teaspoon) until evenly combined.

3In a separate medium bowl, mash the ripe bananas (3 medium) thoroughly with a fork until smooth.

4Add the vegetable oil (or melted coconut oil), flax egg (prepared by mixing ground flaxseed (1 tablespoon) with water and letting it sit for 5 minutes), vanilla extract, and unsweetened plant-based yogurt (or unsweetened plant-based milk) to the mashed bananas. Whisk until the mixture is smooth and well combined.

5Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula until just combined; do not overmix to keep the muffins tender.

6Fold in the chopped dates (½ cup) and toasted walnuts evenly throughout the batter.

7Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full to allow room for rising.

8Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.

9Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

10Serve warm or at room temperature. These vegan muffins are delicious on their own or spread with a little vegan butter or plant-based cream cheese.