We typically have bananas in the house for Monkey’s breakfast smoothies, but every now and again one gets overlooked and before I know it there’s a dark brown boomerang-looking object in the fruit bowl. No fear, this recipe, adapted from Gwyneth Paltrow’s “It’s All Good“, is a great way to use them up. It’s a bit of a treat, given the sugar, but it’s non-dairy, gluten-free, and perfect for Sunday breakfast.

 Ingredients for six muffins

– 3 large dates, pitted and chopped into small pieces

– 1 cup gluten-free flour, I like Gluten-Free Girl’s flour, or King Arthur

– 1 tsp baking powder

– 1 tsp baking soda

– pinch of sea salt

– 1 overripe banana

– 1/4 cup of extra virgin olive oil

– 1/3 cup of organic maple syrup

– 1/3 cup unsweetened almond milk

– 1 tsp of vanilla extract

– handful of roughly chopped pumpkin seeds or slivered almonds; plus more for the top of the muffins

Method

– Preheat the oven to 390 degrees Fahrenheit and line a muffin tin with paper liners.

– Put the dry ingredients in a bowl, including the dates, and whisk together.

– Mash the banana in a separate bowl, and add all the wet ingredients together.

– Fold the dry ingredients into the wet, including the chopped pumpkin seeds.

– Divide into the muffin cups, sprinkle with the seeds or nuts, and pop in the oven for 15-20 mins, or until a toothpick comes out clean. (Gluten-free flour tends to cook more quickly than regular flour, so do keep an eye on this beauties.)

– Cool for a few minutes, then serve with whatever you fancy: butter, jam, coconut oil… Enjoy!

 Feel free to substitute – you could use part almond flour, different types of seeds or nuts; even use regular flour and milk if you’d like!

Banana Date Muffins (gluten-free, vegan)

By alice

December 6, 2015

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Ingredients

• 3 large dates, pitted and chopped into small pieces
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened almond milk
• 1/3 cup organic maple syrup
• 1/4 cup extra virgin olive oil
• 1 overripe banana
• pinch of sea salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup gluten-free flour, I like Gluten-Free Girl\'s flour, or King Arthur
• handful of roughly chopped pumpkin seeds or slivered almonds; plus more for the top of the muffins

Instructions

1. Preheat the oven to 390 degrees Fahrenheit and line a muffin tin with paper liners.
2. Put the dry ingredients in a bowl, including the dates, and whisk together.
3. Mash the banana in a separate bowl, and add all the wet ingredients together.
4. Fold the dry ingredients into the wet, including the chopped pumpkin seeds.
5. Divide into the muffin cups, sprinkle with the seeds or nuts, and pop in the oven for 15-20 mins, or until a toothpick comes out clean. (Gluten-free flour tends to cook more quickly than regular flour, so do keep an eye on this beauties.)
6. Cool for a few minutes, then serve with whatever you fancy: butter, jam, coconut oil... Enjoy!
7. Feel free to substitute - you could use part almond flour, different types of seeds or nuts; even use regular flour and milk if you'd like!