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