If you love banana bread then you’ll love these muffins plus it’s a greta way to use up overripe bananas.
I make these with the girls so they can grab healthy snacks at the weekend or have one for breakfast, they keep for a few days in a tin.
I’ve used a vegan friendly recipe.
2 cups gluten free flour
2 teaspoons baking powder
2 teaspoons baking soda
a pinch of sea salt
2 overripe bananas, mashed
1/2 cup virgin olive oil
2/3 cup maple syrup
2 teaspoons natural vanilla extract
6 large dried dates chopped
2/3 cup unsweetened almond milk
1/4 cup pumpkin seeds
Line a 12 cup muffin tin with paper liners
Whisk together 2 cups flour, baking powder, baking soda, and salt in a bowl.
In a separate bowl whisk mashed bananas, olive oil, maple syrup, almond milk and vanilla extract.
Combine wet and dry ingredients.
Fold dates and some of the pumpkin seeds in to the batter.
Divide batter among muffin cups and sprinkle rest of pumpkin seeds on top
Bake for 20-25 minutes.
Chloë x x