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Satisfaction...with a Gentle Nutrition Chaser

Hello beautiful friend!

In my latest podcast episode I mentioned a pretty bad ass Banana Date Muffin recipe and now I'm gonna share it with you!

If you haven't heard the podcast episode, take a listen here


adapted from a recipe by Julia Turshen


- 2 cups gluten free flour (I really recommend cup for cup gluten free flour so you don't have to add any xantham gum)

- 1 extra tbsp gluten free flour

- 2 tsp baking powder

- 2 tsp baking soad

- a pinch of sea salt

- 2 overripe bananas, mashed

- 1/2 cup olive oil

- 2/3 cup maple syrup (the real deal, not, like, pancake syrup, use actual maple syrup)

- 2/3 cup unsweetened almond milk

- 2 tsp vanilla extract

- 1/2 cup putted and chopped dried dates

- 1/4 cup pumpkin seeds (the original recipe says finely chopped, but I'm lazy, so I didn't)

- 3 extra tbsp pumpkin seeds for sprinkling the tops of the muffins before they bake


  1. Preheat the oven to 300 degrees F

  2. Place 12 muffin liners into a muffin pan

  3. Whisk the flour, baking powder, baking soda, and salt together in a bowl.

  4. In another bowl, whisk together the mashed bananas, olive oil, maple syrup, almond milk, and vanilla.

  5. Add the wet ingredients to the dry ingredients

  6. In a small bowl, toss the dates and the 1/4 cup of pumpkin seeds with the extra 1 tbsp gluten free flour

  7. Use a rubber spatula to incorporate the dates and pumpkin seeds into the batter

  8. Divide the batter evenly among the prepared muffin cups

  9. Sprinkle the tops of the batter with the extra 3 tbsp of pumpkin seeds

  10. Bake until the muffins are golden brown and you can tap the tops with your fingers and it feels springy about 20-25 minutes

  11. Remove from the oven and allow to cool in the pan for 5-10 minutes before removing to a cooling rack

  12. Enjoy!

Til next time!


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