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This recipe is so incredibly versatile. Try substituting applesauce or pumpkin purée for the mashed banana and carrots for the zucchini. Raisins and walnuts can be used instead of dates and pecans - it’s all up to you!

Dry ingredients
2 cups (500 mL) spelt flour
1 cup (250 mL) ground flaxseed
2 tsp (10 mL) baking powder
1/2 tsp (2.5 mL) baking soda
2 tsp (10 mL) cinnamon
1 tsp (5 mL) allspice

Wet ingredients
1/2 cup (125 mL) mashed banana
1/2 cup (125 mL) grated zucchini
1/3 cup (75 mL) grape seed oil
1 cup (250 mL) organic milk or milk substitute
1/4 cup (60 mL) blackstrap molasses
1/4 cup (60 mL) maple syrup or honey
1/2 cup (125 mL) dates, finely chopped
1/2 cup to 1 cup (125 to 250 mL) pecans, finely chopped

Preheat oven to 375°F (190°C) and lightly oil a 12-muffin pan.

In a large bowl, combine dry ingredients. In a separate bowl, mix together wet ingredients.

Add wet ingredients to dry ingredients and stir lightly until just blended. Do not over mix. Add dates and pecans, reserving some pecans for garnish. Pour batter into muffin pan, garnish with reserved pecans, and bake 15 to 20 minutes.

Allow to cool before removing from pan. Makes 12 muffins.

Source: alive #269, March 2005