Banana muffins really need no introduction – I mean, who doesn’t love a good banana muffin? They’re warm, delicious treats that make a home smell amazing. And I would probably eat them a lot more often if I could find some that fit my particular needs: gluten and dairy free.
Oh yeah, and while we’re at it – refined sugar-free.
I’m so over sugar. I find so many baked goods to be so overly and unnecessarily sweet. Too much sugar, especially refined sugar, in your diet is a risk factor for so many diseases. That’s why when baking I’ve decided to keep the sweeteners as natural as possible. I know I sound picky – like, how dare I want to take out three of the ingredients (dairy, gluten, sugar) that make banana bread what it is – gooey and sweet. Well, I dare to. And guess what? These still foot the bill.
Not only that, but by utilizing a food processor, these are super quick to put together. Sometimes I wonder how I ever lived without one! I use it almost daily, so making these muffins in one was a no-brainer for me.
Supplies Needed - food processor, muffin tray
- 2 large ripe bananas
- 4 pitted Medjool dates
- 1/3 cup extra virgin olive oil
- 2 tbsp honey
- 1/4 cup nut mylk (I used cashew)
- 2 eggs
- 1 tsp vanilla
- 1 cup brown rice flour
- 1/3 cup coconut flour
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 tsp baking soda
- Handful of pumpkin seeds
Preheat oven to 375 F. Combine bananas, dates, olive oil, and honey in a food processor. Once the dates are in small and fine pieces and consistency is achieved, add remaining ingredients, except for the handful of pumpkin seeds. Mix on medium until a uniform consistency is achieved.
In a non-stick or lined muffin tray, distribute muffin batter evenly. Top each muffin with a few pumpkin seeds. Bake in the oven for 30 mins.
When you take them out, allow them to cool. If they don’t release from the pan with ease, give them a little assistance by running a utensil between the outside of the muffin and the pan.
It is really important for me to find balance in being able to treat myself, without consuming anything that might aggravate my digestive system. Once it’s aggravated and inflamed, I usually have to deal with the consequences – which for me is typically mental fog and anxiety. I don’t want that. But I do want to be able to eat a baked treat every once in a while, ya feel?
I hope you guys like this recipe! If you try it, don’t forget to tag me in your Instagram photos ( @standingstrongwellness ). I love seeing you all inspired in the kitchen!