Looking for an easy, no added sugar, healthy, grain free muffin? These Banana Walnut Muffins are sure to please! All you need is a food processor and a few ingredients. They are moist and have the perfect crumb. The sweetness comes from whole food – dates and banana. I like to make a double batch and freeze half for a quick and easy school day breakfast for the kids. Just thaw in the microwave.
Banana Walnut Muffins
Preheat your oven 350º degrees.
2 Cups Cubed Zucchini (about 2 medium or 1 large)
1 Ripe Banana (with black spots)
1/2 Cup Coconut Flour
4 Medjool Dates, pitted
1/2 Cup Hot Water
1 Teaspoon Pure Vanilla Extract (no additives)
1/2 Teaspoon Baking Soda
1/3 Cup Raw Walnuts
To Make The Muffins:
Line a 12 cup muffin pan with muffin liners.
Soak the pitted dates in the 1/2 cup of hot water for ten minutes. Meanwhile cube your zucchini and assemble the rest of the ingredients. Place the dates and soaking water in the food processor and puree together. Add the zucchini and banana and thoroughly puree. Add the eggs, coconut flour, vanilla and baking soda and puree until thoroughly blended and coconut flour has absorbed some of the liquid and it is the consistency of cake batter.
Using a muffin scoop or a 1/4 cup measuring cup, fill the muffin liners with the muffin batter. Top with walnuts, dispersing evenly. Bake in a 350º degree oven for 40 minutes. Remove from the oven and cool in the pan for ten minutes before placing on a wire cooling rack.
Enjoy these delicious muffins! They are less than 100 calories each and full of healthy ingredients you can feel good about.
Makes 10 Muffins