Banana-Date Muffins (Gluten, Dairy and Soy Free)

These delicious muffins are perfect for breakfast, snacks or lunchboxes, and as the eggs are optional, they can be vegan!

  • 1 c Brown Rice Flour
  • 1 1⁄4 c Almond Meal
  • 1⁄2 c Buckwheat Flour
  • 3 t Baking Powder
  • 100 ml Maple Syrup or Agave Syrup
  • 200 g Diced Fresh Banana
  • 100 g Dates cut into small dice
  • 2 Lightly Beaten Eggs (optional)*
  • 1⁄3 c Oil (Olive or Almond work best)
  • 1 tsp Vanilla (essence or fresh bean)
  • 1 t cinnamon, or spice combination*
  • 1⁄3 c Chopped and Roasted Nuts (optional)

Preheat oven to 190 C, not fan-forced.
Grease a 12 muffin tray (coconut oil coats nicely) thickly so muffins don’t stick.
Mix all dry ingredients thoroughly.
Chop fresh fruit and stir into dry ingredients; be sure to separate so chunks do not form.
Mix all wet ingredients in a separate bowl, then add to dry.
Stir just to combine, then allow to sit for 5 minutes so the liquid is absorbed by the flours.  If the mixture is too dry (it needs to slowly run off the spoon), add extra juice or milk in small amounts until desired consistency is achieved.
The amount of milk required particularly depends on whether eggs are used.  Divide ready mixture evenly amongst the 12 greased muffin holes, then bake for 20-25 minutes or until cooked through and golden on top.

Yield
Source

Thanks to Stephanie, of Nourish for Life

Prep Time
30 minutes

Notes

Variations:
-Banana and dates can be substituted with other fruits such as diced fresh apple and sultanas or currants, but more sweetener is needed (120 ml) and agave nectar should be substituted with apple juice concentrate.

*If you do want to use eggs, just use slightly less liquids.

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