Ayurvedic Muffins

This recipe is a variation of Myra Lewin’s Ayurvedic Muffins. Though they are more like little morsels of deliciousness than the fluffy muffins many are used to, they have wonderful flavor and the right amount of sweetness without the sugar. Though you can substitute ghee for oil and milk for water, this version happens to be vegan. Experiment with different dried fruits, nuts, maple syrup, chai or rooibos tea for liquid, different flours, oils, spices, etc. Have fun!

2 c rice flour
1 1/2 c whole wheat flour
1 c coconut flour
1 handful shredded or flaked coconut
1 handful of raisins
1 t cinnamon
1 t cardamom
1/2 t mineral salt
3 medium ripe bananas
1/4 c coconut oil
6 medjool dates, pitted and chopped
Water or tea as needed

Combine the dry ingredients in a bowl with shredded coconut and raisins. Mash in another bowl or blend the bananas, dates and coconut oil. Add the wet ingredients to the dry ingredients, adding water or tea as needed until a dough is formed. Roll into balls and bake at 360 for about 15 minutes. Water and baking time will vary with muffin size, altitude, climate, etc.


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