Hey there friends! I am almost done with the Whole 30, I have 5 days left. I am in the home stretch! It has been difficult, but I am definitely feeling good. I have energy, my blood sugar has been more stable, my skin is clear, and I have even lost a few pounds. My best friend’s mom came to visit us a few weeks ago, and she shared with me a great muffin recipe she had found and modified. She had done the Whole 30 previously this year and these muffins were a life saver for her sweet cravings.
I asked her if I could try the recipe, I modified it a bit, and they came out amazing! They really do help with the sugar cravings, whether you are doing the Whole 30 or not.
These amazingly moist and flavorful muffins are gluten free, dairy free, AND sugar free! The main source of sweetness comes from the ripe bananas and the dates. Dates are a good source of antioxidants and dietary fiber. I rarely use them, but I want to try and eat them more, because they are much healthier than sugar, and they have nutritional value!
It is best if the bananas that you use are very ripe, as they will produce more sweetness. I love the addition of them because they help keep the muffins moist.
One thing to note: Keep these muffins stored in the refrigerator, as they can mold more easily in the summertime (because of the heat and humidity) because they are moist and don’t have preservatives. You can store them for up to a week.
Have these Whole 30 Banana Muffins for breakfast, a snack, or as part of a meal. They are versatile, healthy, and one my new favorites!
Moist, sweet, and the perfect healthy snack!
- 1 1/2 cups almond flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 cup coconut oil, melted or olive oil
- 3 medium sized pitted medjool dates, roughly chopped
- 2 eggs
- 2 ripe bananas
- pinch of salt
- Preheat oven to 350 degrees F.
- In a blender or food processor, add oil, bananas, eggs, and dates. Blend until smooth.
- In a medium sized bowl, add all dry ingredients: almond flour, baking soda, cinnamon, and salt. Mix well.
- Add the wet ingredients to the dry ingredients and mix just until well combined.
- Add muffin liners to a 12 cup muffin tin.
- Take a 1 tablespoon cookie scoop and scoop mixture into lined muffin tin. Fill about 3/4 of the way. It will make 12 muffins.
- Bake the muffins for 15-20 minutes, until a toothpick comes out clean when inserted. (16 minutes was my sweet spot)
- Let cool in tin for 5-10 minutes and enjoy!
Keep these muffins stored in the refrigerator, as they can mold more easily in the summertime because they are moist. Store for up to a week.
- Category: Snacks
- Method: Baking
- Cuisine: American
Keywords: whole 30 muffins, gluten free muffins, banana muffins, sugar free muffins, dairy free muffins, healthy snacks, healthy muffins