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December 6, 2015

Banana Date Muffins (gluten-free, vegan)

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 cup gluten-free flour, I like Gluten-Free Girl\'s flour, or King Arthur
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch of sea salt
  • 1 overripe banana
  • 1/4 cup extra virgin olive oil
  • 1/3 cup organic maple syrup
  • 1/3 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 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!

Filed Under: Recipes Tagged With: baking, Banana, banana muffins, Gwyneth Paltrow, It's All Good

Reader Interactions

Comments

  1. Emily Leishman says

    October 20, 2019 at 12:39 pm

    I just made these and they are so tasty! Thanks for the recipe! The dates make them deliciously sweet! Great for a healthy breakfast!

    Reply
    • alice says

      October 26, 2019 at 7:49 pm

      So glad you liked them!

      Reply
  2. Catalina says

    April 16, 2020 at 3:02 pm

    Can these be frozen?

    Reply
    • alice says

      May 15, 2020 at 6:34 am

      Sorry for the delayed response – I haven’t tried as I eat them so quickly! But it would be worth a try. My guess is that they could get a little dry so you may want to pop them in the microwave for 15-20 seconds to get some moisture back in them. Let me know how it goes.

      Reply

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