Gluten free, Dairy free, Sugar free, Nightshade free
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 12-16
Ingredients
- 3 very ripe bananas
- 6 dried dates, pitted
- 4 eggs
- 1/3 cup Coconut Oil, melted (Costco)
- 2 tablespoons maple syrup (Grade B at Trader Joes)
- 5 heaping tablespoons coconut flour (DeKalb Farmers Market)
- 2 tablespoons unsweetened cocoa powder (Trader Joes)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- sprinkle of cinnamon
- pinch of salt
Topping
- 1 cup pecans nuts, chopped
- 2 heaping tablespoons cashew flour (Trader Joes)
- 2 1/2 tablespoons maple syrup (Grade B at Trader Joes)
- sprinkle of cinnamon
- pinch of salt
Instructions
- Preheat oven to 350 degrees.
- Use a food processor for fast and easy mixing (blender will work if you don't have a food processor)
- Chop topping Peacans first and set aside in medium size bowl (pulse in food processer until they are tiny)
- In your food processor, puree bananas and dried dates for about two minutes so the dates can break up completely.
- Add in eggs, coconut oil, and maple syrup and puree.
- Add in the coconut flour and puree
- Add in the cocoa Powder and puree.
- Add in the baking soda, powder, cinnamon and salt and puree
- Now to the topping
- In medium size bowl that has the pecans mix all the rest of the topping ingredients
- Line your muffin tin with paper muffin liners
- It should make 12 muffins if you over fill and 16 if you put about 1 1/2-2 tablespoons per muffin liner. You want to leave room for the topping
- Add a heaping tablespoon of topping on each muffin and spread out around the muffin.
- Place in oven and cook for 30-40 minutes.
- Enjoy