Banana Date Nut Muffins

Banana Date Nut Muffins

 (grain-free, gluten free, w/ dairy free option)

 Mmmmm, look at those perfectly toasty browned edges. These grain-free muffins are everything you want from a muffin: moist, crumbly and sweet with perfect little nooks and crannies. 

Oh my grain-free goodness, these are heavenly!

I used my food processor to make these, but you can totally make them in a blender as well. 

Prep Time: 10 min  Cook Time: 20 min 
Makes: 6 muffins
Preheat oven to 350

• 1 ripe banana
• 5 dates, pitted
• 1 egg
• 1/2 tsp pure vanilla extract
• 1/2 Tbsp pure cane syrup or pure maple syrup 
• 1 Tbsp butter, melted (for dairy-free, use coconut oil)
• 1/2 Tbsp AC vinegar
• 1/4 tsp baking soda
• 1 C. almond flour, plus 1 Tbsp
• 1/8 tsp salt 
• handful of chopped pecans or walnuts (or dark chocolate chips. I love these)

Break up your banana into a few pieces and place them in the bowl of your food processor along with the dates. Pulse this a few times. 

Now add in the remaining wet ingredients and pulse a couple more times just to mix it well. Add in the almond flour, salt and baking soda. Blend until you get a nice batter with no large visible lumps of banana or date. 

Stir in the chopped nuts or chocolate chips if using those. 

Line muffin tin with 6 liners. I use silicone liners and then I used a little leftover melted butter to coat the insides with. This ensures they come out perfect every time. Spoon batter 3/4, or more, into liners.

Bake at 350 for 20 min, or until a toothpick, inserted in the middle, comes out clean.

Let these cool for about 5 min before inhaling....I mean eating.

Try not to eat the whole pan to yourself! I suggest making a double or triple batch of these babies! Freeze them, if there are any leftovers, to snack on throughout the next couple weeks. You'll be happy you did! 

** Please, as always, comment and let me know if you tried this recipe or have any questions. **