Bake Time:
20 minutes
Indulge in my added sugar-free Banana and Date Muffins, naturally sweetened with Medjool dates for a deliciously healthy treat. These muffins are egg-free, gluten-free, and packed with healthy fats, making them the perfect option for a nutritious snack or breakfast. Enjoy a guilt-free delight that’s bursting with flavor and wholesome goodness.
Servings:
12 muffins
Ingredients
Method
Preheat the oven to 180°C. Line a 12-cup muffin tray with paper muffin cups. Lightly spray with non-stick spray.
In a blender or food processor, blend the bananas, dates, “flax-eggs”, vanilla, coconut oil and almond milk until smooth.
In a large mixing bowl, combine the almond flour, gluten-free flour, baking powder and cinnamon.
Add the wet mixture to the dry ingredients and stir to combine. Fold in the chopped walnuts.
Spoon the mixture into the muffin tins. Place a banana slice and extra chopped walnuts on top of each muffin if desired.
Bake for 20 to 25 minutes until the muffins are golden brown and cooked through.
Remove from the oven and let cool slightly. Remove from the muffin tray and cool completely or enjoy while slightly warm.
Drizzle with raw maple syrup, honey or nut butter before serving if desired.