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
BANANA DATE MUFFINS
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
Preheat the oven to 300 degrees F
Place 12 muffin liners into a muffin pan
Whisk the flour, baking powder, baking soda, and salt together in a bowl.
In another bowl, whisk together the mashed bananas, olive oil, maple syrup, almond milk, and vanilla.
Add the wet ingredients to the dry ingredients
In a small bowl, toss the dates and the 1/4 cup of pumpkin seeds with the extra 1 tbsp gluten free flour
Use a rubber spatula to incorporate the dates and pumpkin seeds into the batter
Divide the batter evenly among the prepared muffin cups
Sprinkle the tops of the batter with the extra 3 tbsp of pumpkin seeds
Bake until the muffins are golden brown and you can tap the tops with your fingers and it feels springy about 20-25 minutes
Remove from the oven and allow to cool in the pan for 5-10 minutes before removing to a cooling rack
Til next time!