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I originally posted this date sweetened, gluten free muffin recipe the year before last in my Great Agave Debate post. Because it was part of something so much bigger, it kinda got lost in the mix. I’m re-posting it because I think it’s an easy, super tasty, healthy recipe that will please both agave lovers and haters alike.
For more information on agave, please check out my Great Agave Debate post and all of the amazing reader comments and debate that follow it. Meantime, everyone, enjoy these purely fruit sweetened coconut flour based muffins!
- 3 eggs
- ¼ cup coconut oil
- 2 medium bananas
- 3 dates, pitted
- 10 drops stevia
- ¼ cup coconut flour
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ½ cup walnuts, toasted and chopped
- Place eggs, oil, bananas, dates and stevia in a vitamix
; blend on medium speed until combined
- Add in coconut flour, salt and baking soda and blend until smooth
- Fold in walnuts
- Scoop ¼ cup batter into a lined 12 cup muffin pan
- Bake at 350° for 20-25 minutes (my batch took exactly 23 minutes; all ovens are slightly different)
- Cool and serve
I loved Joy the Baker’s awesome post on coconut flour; her accompanying recipe for Coconut Waffles looks obscenely good (I can’t wait to make it myself). If you haven’t been to her site, be sure to check it out. Joy is an amazing writer with true wit and an outrageously good sense of humor. Her recipes are pretty darn great too!
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