Zesty Lemon Breakfast Muffins
Ingredients
1 Tbsp baking powder
1 tsp baking soda
2 c whole wheat flour (or 2 c ground oats "oat flour")
1 lemon (chop off ends, then chop lemon into pieces including peel, remove seeds)
10 pitted dates
3 large, ripe bananas
1/2 c ground flaxseed
Combine dry ingredients, making sure there are no chunks of baking soda or powder remaining. In food processor or blender, mix bananas, dates, and lemon chunks. Next, incorporate wet and dry ingredients, just until all the dry is wet, careful to keep it fluffy, by not overmixing. Divide evenly into a muffin pan. Bake at 350 degrees for 20 minutes. Enjoy!
Muffins will come out of silicone "tins" better after cool.
Also, you will probably have a large dollop of batter left that you can cook in microwave for 45 seconds to get a preview of your yummy treats! You can also do this with the cookies below!
If you don't mind a somewhat denser muffin, using oat flour will make your muffins even healthier!
Zesty Lemon Cookies with a Cherry on Top
3 c chickpeas (I prepared in slow cooker from dry, would be about 2 cans)
24 pitted dates (Costco sells a large bag of organic, pitted)
1 c oats
Zest of one lemon
Juice of one lemon (about a 1/4 c)
1 Tbsp vanilla
Optional: dried cherries, unsweetened
Warm up the chickpeas and dates in the microwave (1-2 min) for ease of blending. Then combine all ingredients in food processor until well mixed. Put scoops onto a cookie sheet. I use a silicone baking sheet over a metal baking sheet. These cookies don't change size during baking so I can fit 26 cookies on one sheet. I put unsweetened dried cherries into the middle of some of the cookies, for a cherry on top! ☺️Bake at 350 degrees for 25 minutes.
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