GF Oatmeal Banana Date Muffins
 
Prep time
Cook time
Total time
 
Gluten Free Oats, ground almonds, bananas, dates and coconut oil combine to create toothsome, tropical, and super moist muffins.
Author:
Recipe type: Breakfast or Brunch
Cuisine: American
Serves: 12
Ingredients
  • ½ cup (gently packed) pitted dates
  • 2 tablespoons coconut oil (or other oil or butter), plus extra for coating muffin tin cups
  • 2 medium bananas, ripe, roughly chopped
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 ¼ cups rolled oats (gluten-free, if making gluten-free)
  • ¾ cup almond flour (*see note below)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher salt
  • Pinch of xanthum gum, if making gluten free (optional)
  • *'To make your own almond flour, finely grind ¾ cup unsalted almonds in a food processor.
Instructions
  1. Preheat the oven to 350 degrees.
  2. Coat muffin tins with coconut oil, or use muffin tin liners.
  3. Place the dates in a large mixing bowl and pour ½ cup boiling water on them and let them sit for 5 minutes to soften.Once dates are soft, then pour off the excess water, but do not drain completely; leave them very wet. Use a fork to smash the dates gently into a loose paste.
  4. Using an electric mixer, mix the date paste, coconut oil and bananas on medium high speed until soft and creamy, about 2 minutes.
  5. To the date mixture, add the eggs one at a time, mixing after each one, and then add the vanilla, mixing once more.
  6. Place the oats in a food processor and pulse until oats become a coarse powder (I prefer them very coarse). Add the almond flour, baking powder and soda, cinnamon, salt, and xanthum gum, and pulse a few times to mix.
  7. Add the dry ingredients to the wet ingredients half at a time, mixing after each addition. If the dough becomes too thick for the whisk attachment, fold in using a rubber spatula (my dough stayed relatively thin).
  8. Use a small scoop or measuring cup to scoop dough into a standard muffin pan (or mini-muffin pan), either greased or fitted with paper liners.
  9. Bake until muffins are golden brown on top and spring back to the touch, about 22-25 minutes for standard muffins, about 17-20 minutes for mini muffins.
  10. If not using muffin liners, let cool 3-4 minutes before removing from muffin pan,
  11. Refrigerate or freeze any leftovers. Can be reheated in microwave.
Recipe by GINGER WROOT at http://gingerwroot.com/gf-oatmeal-banana-date-muffins/