Since going grain-free, I’ve been craving a good, moist, healthy muffin. After a few failures, I think I am close with this one.

Coconut flour can be found in any good health food store. I may seem like an expensive investment, but take heart that most recipes only use about 1/4 to 1/3 of coconut flour vs. traditional gluten flours. One bag keeps going and going!

Banana Date Nut Muffins (dairy free)

4 eggs
2 bananas – mashed
1/2 teaspoon vanilla
1/4 cup olive oil
1/2 cup chopped dates – soaked in 1/2 cup very hot water
1/2 teaspoon apple cider vinegar
3/4 cup coconut flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup toasted chopped walnuts (optional)

Preheat your oven to 375 and grease a 6 muffin pan. In a small bowl add the hot water to the dates and set aside for about 15 minutes.

In a larger bowl, mash the bananas. Add the eggs, vanilla, oil and apple cider vinegar and whisk until well blended. Add the date and water mixture and stir.

In a smaller bowl combine the coconut flour, baking soda and salt. Add to the wet mixture and combine well. Stir in the walnuts if using.

Scoop the mixture into the muffin tins and bake for about 30-35 minutes. Enjoy!