Banana and Date Muffins (GF)


The recipe that I used to create these delicious muffins was a combination of numerous different ones that I had found online. I wanted to try and make them gluten and refined sugar free but keep the ingredients list as simple as possible. Apart from the dates, I already had everything in my cupboards so hopefully you will too.

Using a food processor makes the method so easy but I was still impressed at how well they turned out. It was the first time I’d made these muffins and the texture and taste were just right (if I do say so myself). The dates and bananas provide a natural sweetness but I decided to add just a few dark chocolate chips to each muffin because I love when they melt inside. Alternatively you could swap these with nuts to be completely refined sugar free. Scroll down for the recipe…

Muffin close up

muffins close up

Ingredients (makes 10 muffins)

2 cups gluten free all-purpose flour (I used Dove’s farm)
2 ripe bananas
1 cup pitted and chopped medjool dates (approx 165g or 9 dates)
3 eggs
2 tablespoons melted coconut oil
1 tsp baking powder
1 tsp cinnamon
Pinch of salt
Handful of dark chocolate chips (optional)
1 tbsp chia seeds (optional)


1. Preheat the oven to 180 degrees and line a tray with paper muffin cases
2. Combine the flour, baking powder, salt and cinnamon together in a large mixing bowl (all the dry ingredients)
3. Thoroughly combine the bananas, dates, eggs and coconut oil in a food processor for approximately 30 seconds
4. Pour the wet mixture into the bowl of dry ingredients and mix together using a wooden spoon
5. Fold in the dark chocolate chips. This would also work with nuts, such as walnuts or pecans
6. Spoon the muffin mix into the cases and top with a sprinkling of chia seeds before placing in the oven for 20-25 minutes, until golden on top



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