Banana-Date Muffin Recipe

Banana-Date Muffin Recipe

Gayle and I have found the key to creating a new eating strategy is to focus more on all the new delicious foods we are adding to our world and less on the foods we have to remove. In addition, it helps if we can find a yummy replacement for a food we are removing. So this is what we have been doing the last four years. After quite a bit of trial and error, we have nailed a healthier breakfast muffin. It’s better than anything you can find at a bakery or in the boxed food stuff isle of your grocery store.

Back to school is just around the corner, so give these muffins a try for after school snack time. They are gluten free, dairy free, egg free and sugar free. These healthy muffins are sweetened with bananas and fresh dates. They are delicious and sure to be a new favorite in your family.

Banana-Date Muffins

Recipe by Yetta Blair
Servings

12

servings
Prep time

20

minutes
Cooking time

18

minutes

These muffins are perfect for breakfast or a healthy snack. They are gluten free, dairy free, egg free and sugar free. These healthy muffins are sweetened with bananas and fresh dates. They are delicious and sure to be a new favorite in your family.

Ingredients

  • 1 1/2 cups of chickpea flour

  • 3 tsp baking powder (look for aluminum free)

  • 2 tsp of cinnamon

  • 1/2 cup chopped walnuts

  • 7 chopped pitted dates

  • 2 Tbs of whole ground flaxseed

  • 1 cup of bananas, mashed (about 2 medium)

  • 1/3 cup of olive oil (or coconut oil)

  • 2 chia eggs

  • 1 tsp lemon juice

  • 1/2 cup of sugar free coconut milk (or any plant based milk)

Directions

  • Sift together the flour, baking powder and cinnamon. Add the nuts, chopped dates and flaxseed. Mix well
  • Beat together the banana, oil, chia eggs, lemon juice and milk. Stir the dry ingredients into the wet ingredients. Beat just enough to mix; don’t overbeat.
  • Spoon the batter into oiled muffin tins. Cupcake liners can also work.
  • Bake at 350 degrees F for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Notes

  • I have used multiple flours and all have turned out well, except for oat flour. Organic bread flour turned out well, but those muffins had a stronger banana taste. Using chickpea flour creates a more subtle banana flavor, which I prefer, and keeps them gluten free.
  • I like the coconut milk that is canned, but other nut milks work great, including soy. I have tried them all.
  • Gayle and I do not eat many sweet things so 7 dates make our muffins perfect for taste in sweets. If you need more sweetness as you transition your diet to eating less sugar, you could go up to as much as one cup of dates (this is normally around 10-12)
  • If you are looking to reduce your oil, replace the oil in this recipe with applesauce. I tried it and it works great. Or, you could even use a combination of oil and applesauce. That works too.

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Picture of Yetta Blair, CFNC, CHCC

Yetta Blair, CFNC, CHCC

Yetta is a certified functional nutrition practitioner, holistic cancer coach and speaker. She studied whole-food, plant-based nutrition with T. Colin Campbell, Ph.D., Professor Emeritus of Nutritional Biochemistry at Cornell University. She is a food driven analyst and works with clients to help them use nutrition principles to solve the root causes of their health symptoms. She knows that functional nutrition is the answer to our current healthcare crisis, both for individuals and for society at large, and wants to inform as many people as she can of the power of food to heal. Her promise to clients - if you eat better, you will feel better.