Gluten Free Banana Date Muffins
These Gluten Free Banana Date Muffins are out of this world. They’re fluffy, full of flavor, a fool proof recipe and you’d never know they were gluten free if I didn’t tell you. I can honestly tell you these are the best gluten free muffin I’ve ever had.
I’m far from gluten free. And every time I put a chunk of sourdough or or slice of rye bread slathered with butter in my mouth I’m thankful that I don’t have an allergy to wheat. Because really, is there anything better than gluten done absolutely right? Like a slice of pizza made on a super thin, crispy crust. Or breaking into an uber flakey, buttery laden pie crust. Or a warm from the oven muffin studded with nuts and berries? Me thinks not.
But what happens if you can’t eat wheat? (After you cry in the corner while I smugly eat my pie and pizza.) You have to deal. And my guess is that you give up a lot of the baked goods you used to enjoy because they don’t taste as good as their gluten filled counterpart. You know it’s true. Gluten free baked goods never taste as good.
But I also know that as much as I love my pizza, pie and butter slathered bread, eating too much wheat isn’t good for me. It makes me bloated (sorry), irritable and leaves a yeasty metallic taste in my mouth. Why oh why does it have to taste so damn good? Le sigh. Even Nacho knows too much wheat isn’t good for you but she also knows that most gluten free muffins taste like cardboard. What’s a girl to do I ask you.
A few months ago I was perusing the web in search of a muffin that used dates and over ripe bananas. Not necessarily gluten free just something to use up the dates and bananas I had on my counter. I came across this gluten free banana date muffin recipe from Cosmo Hippie Chef and because I know her (she’s a doll), admire her eating philosophy and just so happened to have all the ingredients on hand, I made the muffins, crossing my fingers that they’d turn out. And you know what? I’ve made them again and again!
I swear you’d never know these were gluten free. The buckwheat and almond flour are the perfect nuttiness without being too heavy. I love that these are naturally sweetened- the original recipe calls for maple syrup + agave but I opted for local honey. With the addition of dates and a banana, these are just the right amount of sweet. I’ve made these with all seeds, a mixture of nuts and this latest addition: chopped walnuts and candied ginger. I also replaced the buttermilk with kefir since that’s what I always have on hand and it works amazingly. I love the extra tang it provides.
As much as I wish I could eat pizza and pie all day it’s not a reality. I save those for special occasions and try to eat a little more consciously the rest of the time. Boring but true.
Hope y’all had a wonderful weekend! xo, KelleyPrint
A gluten free banana date muffin with walnuts and candied ginger.
- 15 pitted dates, coarsely chopped
- 1 super ripe banana
- 1/4 cup plain kefir
- 2 tablespoons coconut oil
- 1 teaspoon pure vanilla extract
- 2 eggs (yolks and whites separated)
- 1/2 cup local honey
- 1 cup buckwheat flour
- 3/4 cup almond flour
- 1/4 cup chia seeds
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/2 cup chopped walnuts
- 1/8 cup chopped candied ginger
- 1/8 teaspoon cream of tartar
- 1 tablespoon hemp seeds
- Preheat oven to 350F degrees; line a standard 12-cup muffin pan with paper liners and set aside.
- In a food processor place dates, banana, kefir, coconut oil, vanilla, eggs yolks (save whites), honey and 1/2 cup of water. Turn processor on and process until mixed well- this will take a few minutes to fully break down dates and incorporate everything really well. Scrape down the side and process again to make sure the mixture is well combined.
- In a separate bowl, combine buckwheat and almond flours, chia seeds, baking powder, baking soda, salt and cinnamon. Gently combine the wet mixture into the dry mixture taking care not to over mix. Stir in the chopped walnuts and candied ginger. (I leave a few teaspoons of each out to sprinkle over the muffins.)
- Clean and dry the food processor. Place the reserved egg whites and cream of tartar in the processor and turn on. Process until mixture resembles a soft marshmallow consistency. Turn off the mixer when you get to this stage. Gently fold the whipped egg whites into the other mixture and don’t over mix.
- Divide the batter evenly into the 12 prepared muffin cups. Sprinkle muffin tops with hemp seeds and reserved walnuts and candied ginger. Bake for 25 minutes or until a toothpick inserted into one of the muffins comes out clean. Remove from oven and let cool completely.
These muffins freeze beautifully. When completely cool, store muffins in a air tight container and freeze for up to a month. To reheat, put a single muffin in microwave for 30 seconds.
I’ve modified this recipe for high altitude. If you want to make them at sea level, increase the baking powder to 1 1/2 teaspoons. And decrease the vanilla extract to 1 teaspoon.
These muffins were heavily inspired from Cosmo Hippie Chef. Her original recipe is amazing as written and I can’t suggest enough that you check it out!