This recipe comes courtesy of Caralee Fontonele’s Real Food Pledge Cookbook, it’s a new favourite in our house! These muffins are moist and delicious! They are is DF / GF & Refined Sugar free. Best of all they are SO quick and easy as they are made in the blender, perfect for baking with kids too,.

Caralee’s 3rd cookbook is out soon and is available for preorder, pop onto her website for details!

Ingredients

1 cup dates
2 ripe bananas
4 eggs
1/2 cup coconut flour
2 tsp cinnamon
1 tsp baking soda
Pinch salt
2 TBS coconut oil
1/2 cup water

Preheat oven to 180 degrees celsius and line your muffin pan with liners.

In the food processor, process the dates and coconut flour until it is finely blended. Add the bananas, cinnamon, baking soda and salt ; process until combined. Then add the eggs, coconut oil and water and process until well combined. Pour the batter into the muffin pans and place in the oven.
Bake for 20 mins or until they spring back when you press on the top of them.

Variation: add some frozen blueberries or dark chop chips!