This recipe is gluten-free, contains no refined sugar, and is choc full of nutrients. Whenever I make a batch of these yummy muffs, I eat two for breakfast and it’s filling for hours. Got to give credit though to the good folks at Whole Foods, as I’ve modified their recipe for Banana Apricot Muffins which you can find on my pinterest page @ fitnesspostmodern, under “gluten-free.”
I set out to make the WF recipe in its entirety but ironically enough, when I shopped at Whole Foods for the ingredients, they were out of dried apricots. So I substituted chopped dates and made a couple other minor switches to create the fabulous recipe you see before your eyes.
- 3 tablespoons butter , melted and cooled
- 1/4 cup honey
- 1 tsp vanilla
- 2 eggs , beaten
- 2 medium ripe bananas
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 cups almond flour
- 3/4 cup walnuts , chopped
- 3/4 cup chopped dried dates
Preheat oven to 325°F. Line 12 muffin cups with paper liners. Mix butter, honey, vanilla, eggs, and bananas together in a large bowl. Only until eggs are combined, otherwise they will stiffen up and make hard muffs. Stir in baking soda and salt. Stir in almond flour, walnuts and apricots until just combined. Spoon batter into the muffin cups. Bake 20-25 minutes, until the muffins are firm to the touch and a toothpick inserted into the middle of a muffin comes out clean.
