Tag Archives: gluten-free

Banana Date Muffins (Paleo, Gluten-Free, Nut-Free)

Paleo, Gluten-Free, Nut-Free, Banana Date Muffins
Paleo, Gluten-Free, Nut-Free, Banana Date Muffins

Happy  May Day!!  Man, the year just starts to fly by after January!

We are enjoying some fabulous spring weather here in Montana, a little sunshine mixed with rain and snow.  The rainy days always have me in the kitchen whipping up a baked good (any excuse to bake, then of course eat it).

These muffins are a perfect way to use up the ripened bananas you have lying around.  They are also a great way to get some chocolate into the mix too.  The problem is you can’t eat just one!

This recipe is slightly adapted from Elana Amsterdam’s cookbook,  Gluten-Free Cupcakes.  I have featured another recipe from her book in the past, and this  is another great one to try.  Her cookbook is loaded with all versions of cupcakes with new and old twists.  You can check it out HERE.  She calls it a cupcake and adds frosting I call it a muffin as it requires no frosting in my opinion.  Give a try, and see what you think!

Banana Date Muffins

Adapted from Gluten-Free Cupcakes

1 Cup (2-3) Ripe Bananas

1/4 Cup Coconut Oil or Butter

3  Medjool Dates, pitted

3 Large Eggs

2 Tsp. Vanilla

1/4 Cup Coconut Flour

2 TBL.  Arrowroot Powder

1/4 Tsp. Sea Salt

1/2 Tsp. Baking Soda

1/2 Tsp. Baking Powder

2 Tsp. Cinnamon

1/2 Tsp. Cardamon

1/2 Cup Dark Chocolate Chips or Blueberries  (optional)

  1. Preheat the oven to *350 degrees.  Line a muffin tin with 9-10 muffin papers.
  2. Place the bananas, coconut oil or butter, dates and eggs in a high-speed blender or food processor and blend until smooth.
  3. Add the rest of the ingredients and mix until all is well incorporated.
  4. Stir in the chocolate chips or berries if using.
  5. Scoop 1/4 cup of batter into each muffin cup.
  6. Bake for approximately 20 minutes or until the muffin springs back to your touch.
  7. Let cool on a rack and Enjoy!  Makes 9-10 muffins

Primal Pumpkin Cheesecake Tart or Tartlets or Cupcakes

Primal Pumpkin Cheesecake Tart
Primal Pumpkin Cheesecake Tart or Tartlets or Cupcakes

So I have a bit of a problem,  when I experiment with these baked goods recipes, even if they turn out bad, I feel it is my duty to eat them because it is not in my DNA or my environmental programming to waste food.

Thinking back to the root of this problem, I remember as a young kid I would be sitting in front of a plate of food not wanting to eat it,  my mom would say, “Eat your food people are starving in China”.  So okay, I thought,  if I eat this food it will help those starving people, but how?  If I eat it and get fat and plump, how will that help the starving people??  Or if I eat it get fat and plump maybe the starving people can eat me??

Anyway I now know,  it was meant as,  be thankful you have food because other people (especially in China) don’t.  I do love food and am grateful everyday for the bounty that sits on my table and passes my lips. So with thankfulness and gratitude for all the blessings in my life (especially good food), I give you a pumpkin cheesecake tart.   And yes I have said some version of “Eat your food people are starving” to my kids, usually with a little more explanation, but I wonder if they get it!!  I have faith they will sooner or later.

Pumpkin Cheesecake Tart or Tartlets or Cupcakes

You can make this as a 9 inch tart, as small tartlets or as cupcakes.  This recipe was adopted from Elana’s Pantry Gluten-Free Cupcakes Cookbook check it out HERE

Crust:

8-12 Medjool Dates pitted (depends on how sweet your tooth is !)

1/1/2 Cups Pecans

1&1/2 TBL Coconut Oil or butter

Place the ingredients in a food processor and blend until a fine crumb forms.  Press into a 9 inch tart pan or mini tart pans or cupcake liners in a muffin tin.  (For the 9 inch tart pre-bake the crust until it is slightly golden about 8 minutes at 350 degrees)

Filling:

1 Cup Goat Cheese

1 Cup Pumpkin (preferably from one you roasted, canned works fine too)

1 TBL Vanilla

1/4 Cup Maple Syrup

3 Eggs

2 tsp. Pumpkin Pie Spice ( I use a blend I make up from this RECIPE tasty recipe too)

Put all the ingredients into a food processor and blend until smooth.  Pour into the crust and bake at 350 degrees until the center is set.  Let cool and serve with whipped cream or coconut whipped cream. Enjoy!  These freeze very well too!!!