Updated: Jun 7
3/4 cup almond flour
1/2 cup cassava flour
1/4 cup oat flour
1/2 arrowroot starch
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon Himalayan salt
1 very ripe banana
1/4 cup unsweetened applesauce
1 tablespoon maple syrup
1/3 cup sunflower oil
3/4 dairy-free milk
2 dates, chopped
Chia seeds, optional
Banana, sliced for topping, optional
Preheat the oven to 350 degrees F. Line a standard 6-cup muffin pan with baking liners, or 12-cup cupcake tin.
Whisk together all the dry ingredients, from almond flour to salt, in a large mixing bowl.
A little at a time, add the flour mixture, alternating with the milk, and mixing slowly as you go. Pour and mix until fully blended.
Add in the dates and chia seeds and stir until combined.
Divide the batter evenly among the pan. Top the batter with the sliced banana and sprinkle with a little extra cinnamon, if you'd like.
Bake for 30 minutes. Then remove from the oven and let them sit for at least 20 minutes before eating.
Store in an airtight container on the counter for up to 2 days, or in the fridge for a week.