Banana Oat Muffins (Gluten and sugar free)
- ½ cup pitted dates
- 2 Tablespoons virgin coconut oil (or butter)
- 2 ripe, medium-size bananas, broken into pieces
- 2 eggs
- 2 teaspoons vanilla extract
- 1 ¼ cups rolled oats (I like Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats, if you are making without gluten)
- ¾ cup almond flour
- 1 ½ teaspoons baking powder
- ½ teaspoon sea salt
Preheat oven to 350 degrees F. Place the dates in a small bowl and pour ½ cup boiling water on them. Let dates soak for 5 to 10 minutes to soften.
While the dates are soaking, prepare the dry ingredients. Place the oats in a blender or food processor and pulse until you have a coarse powder. Pour into a bowl and add the almond flour, baking powder, and salt. Stir to combine and set aside.
Once the dates are soft, drain the water, and leave them very wet. You need to smash them, and the easiest way I found is to put them in your blender or food processor with the 2 eggs and pulse until you no longer have large date pieces. Pour this mixture into a bowl and add the coconut oil, bananas and vanilla. Mix on medium high speed until creamy, about 2 minutes.
Add the dry ingredients to the banana mixture, a little at a time, mixing after each addition.
Drop by tablespoonful or small scoop into muffin tins lined with baking cups. Bake until a toothpick or tester comes out clean, about 18-20 minutes.
*Variations: Add ½-1 teaspoon cinnamon, and/or some chopped nuts. I may even add chocolate chips at some point. I’m sure those would be tasty, although then you would have “added sugar” and they are not as healthy.