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
– 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!