BANANA DATE MUFFINS
Itʼs always so great to find a muffin that is moist, gluten-free and tastes delicious. These muffins are easy to make and will last up to 4 days and if you want them longer just put them in the freezer.
2 cups of gluten-free flour plus one tbsp
(If the flour doesnʼt include xanthan gum, add 1 tsp)
2 tsp baking powder
2 tsp baking soda
Pinch of sea salt
2 overripe bananas, mashed
1/2cup coconut oil, or olive oil
2/3 cup good-quality maple syrup
2/3 cup unsweetened almond milk
2 tsp pure vanilla extract
6 large dates, pitted and chopped
1/4 roughly chopped pumpkin seeds, plus 3 tbsp for the tops of the muffins
(If the flour doesnʼt include xanthan gum, add 1 tsp)
2 tsp baking powder
2 tsp baking soda
Pinch of sea salt
2 overripe bananas, mashed
1/2cup coconut oil, or olive oil
2/3 cup good-quality maple syrup
2/3 cup unsweetened almond milk
2 tsp pure vanilla extract
6 large dates, pitted and chopped
1/4 roughly chopped pumpkin seeds, plus 3 tbsp for the tops of the muffins