This was supposed to be for breakfast today, but due to a couple of beginning of the month mix-ups (we change chores the first of the month), the person scheduled for dinner preparation made breakfast instead and made lemon ricotta muffins instead because she didn’t know where the bananas were.  So I unfortunately can’t share with you  how these turned out, but the muffins she made were great! 🙂

Though honey and sucanat are high quality sweeteners, any sweeteners are best used in moderation.  Though we already use sweeteners in small amounts, I’m experimenting with making baked goods with no honey or sucanat, and am trying out using blended dates as the sweetener.  (I bought fifteen pounds during my last shopping trip so that I have enough to experiment with. :))  I’m also trying to find alternate flours to bake with to minimize the gluten for my ds16.   If you like the taste of this, you can adapt other muffin recipes using this basic concept.

Banana Date Muffins (gluten free)

• 3 eggs
• 1/4 c. coconut oil
• 2 medium bananas
• 3 dates
• 1/4 c. coconut flour (I was planning to whiz some unsweetened shredded coconut in the blender to use)
• 1/4 t. salt
• 1/2 t. baking soda
• 1/2 c. chopped walnuts

Blend the first four ingredients.  Then mix the three dry  ingredients.   Mix the blended mixture with the dry ingredients until batter is smooth.  Fold in the chopped walnuts.  Pour into greased or lined muffin tins.  Bake at 350 degrees for 20 – 25 minutes.

Avivah