This is a remix of one of my favorite go-to muffin recipes, but with this version, I cut out the agave nectar that I usually use, and mixed up a few things. These hearty, gluten-free, dairy-free muffins are sweetened naturally with only ripe bananas and Medjool dates. You can make them with mini muffin tins, cupcake tins or just spoon the dough like drop biscuits onto a parchment-lined cookie sheet—all methods are delicious. What’s cool about this recipe is that it uses our Whole Food of the Month—Chia—which acts as an egg replacer in this recipe. So not only are you getting quality protein and a variety of nutrients thanks to whole food ingredients, but you are getting beneficial essential fatty acids and fiber galore thanks to the chia. Say hello to beautiful skin, healthy nails and stronger hair. I recently have increased my chia intake the past few months and when I went to get my haircut a few weeks ago, my stylist was asking me “What are you doing? Your hair feels so thick and healthy.” Thanks chia!
2 large bowls
Sifter or mesh strainer
Mini muffin tin (my fave) or
Regular muffin tin or
Cookie sheet lined with unbleached parchment paper or
Unbleached parchment paper muffin liners (or just cut parchment squares and press into tins—make your own)
High-powered blender (don’t worry if your blender doesn’t have the strongest motor. You will just have some chunks of dates, which will still be delish. You can also use a food processor in a pinch)
Try to buy everything organic. Here’s why.
1 1/4 cup almond flour (Benefit Your Life brand is my fave, but you can use almond meal or Bob’s Red Mill almond flour for this recipe)
1/2 cup garbanzo flour (can use garbanzo/fava flour, brown rice flour or sorghum flour as well)
1/4 tsp fine ground sea salt
1 tsp aluminum-free baking powder
1 tsp aluminum-free baking soda
1 cup chopped walnuts
2 ripe bananas*
Blended Chia Mixture
1/4 cup chia seeds
1 3/4 cup water
10 Medjool dates, pitted (here’s how)
1/4 cup coconut oil, melted
1/2 tsp vanilla extract (be sure to use alcohol-free/gluten-free if you have a sensitivity)
1 tsp lemon juice, fresh squeezed (here’s a tip)
*Unless you actually see mold on a banana, it is still good. When bananas start to go black in my home, I put them in the fridge. Yes, the skin turns completely black/brown, but when you peel the banana, it is still perfect for baking. I will also peel bananas that ripen too quickly and put them in an airtight container in the freezer for smoothies.
Let’s get started.
Preheat oven to 350°F. Place your chia seeds and water in the blender and set aside to soak for about 5-7 mins.
Into a large bowl, sift together flours, sea salt, baking soda and baking powder and set aside.
If your coconut oil is solid, warm it in a saucepan over low heat until liquid. Add lemon juice, dates, vanilla and coconut oil to chia/water and blend until smooth.
In another large bowl, mash 1 1/2 bananas with a fork. Chop the remaining 1/2 banana and set aside (you will fold in later). Also roughly chop your walnuts and set aside.
Add the blended chia mixture to the mashed banana. Fold in the flour mixture.
Fold in 1/2 cup of the chopped walnuts and the remaining 1/2 chopped banana.
Fill the liners with batter and top with remaining 1/2 cup chopped walnuts. Sprinkle with extra chia seeds if you like.
Bake for 20-25 mins, or until a knife comes out clean. Mini muffins will take less time to bake so check on them at the 15 minute mark.
You can store in an airtight glass container on the counter or in the fridge.
Substitutions: Have fresh blueberries lying around? Or chocolate chips? Add 1/4 cup to this recipe.
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