Sugar and gluten-free recipe for Banana Muffins with Dates and Walnuts
2 cups almond meal
2 tsp baking soda
pinch of sea salt
1 tbsp cinnamon
1 cup dates, pitted and chopped
2-3 ripe bananas, plus extra slices for the topping
1/4 cup coconut oil, melted
3/4 cup walnuts, chopped
1 tbsp chia seeds, for the topping
Preheat your oven to 180°C. Line a muffin tray with cupcake liners.
In a large bowl, combine the almond meal, baking soda, salt and cinnamon.
In a food processor, combine the dates, bananas, eggs and coconut oil. Blitz until they’ve formed a smooth consistency.
Add the wet mixture to the dry mixture and stir to combine. Once combined, fold through the nuts. Spoon the mixture into the muffin tray. Top with chia seeds and banana slices.
Bake for 20-25 minutes, or until cooked through. To test if the muffins are cooked, insert a skewer. If it comes out clean, the muffins are cooked. Serve warm with a dollop of almond butter or ricotta cheese on the side.
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Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.