Banana Date Muffins

Makes 12 muffins

• 2 C gluten free flour + 1 tbsp for coating dates

• 2 tsp baking powder

• 2 tsp baking soda

• pinch of salt

• 2 overripe bananas, mashed

• 1/2 C extra virgin olive oil

• 2/3 C good quality maple syrup

• 2/3 C unsweetened almond milk

• 2 tsp pure vanilla extract

• 4–6 large dates, pitted and chopped

• 1/4 C roughly chopped pepitas + more for garnish

Instructions

Preheat oven to 400ºF. Line a 12-cup muffin tin with paper liners and set aside.

Whisk together the 2 C flour, baking powder, baking soda, and salt in a bowl. In a separate bowl, mix together the bananas, olive oil, maple syrup, almond milk, and vanilla.

Next, thoroughly combine the dry and wet ingredients. Toss and coat the dates with 1 tbsp flour. Roughly chop the pepitas. Gently fold the dates and pepitas into the batter. Evenly divide the batter among the muffin tin cups and sprinkle each one with a few pepitas. Bake for 20-25 minutes, until muffins are brown and a toothpick comes out clean.