Maple and Date Banana Muffins

Updated: Jun 7, 2021

Maple and Date Banana Muffins - amanda macgregor centineo - food allergy recipes



  1. Preheat the oven to 350 degrees F. Line a standard 6-cup muffin pan with baking liners, or 12-cup cupcake tin.

  2. Whisk together all the dry ingredients, from almond flour to salt, in a large mixing bowl.

  3. In a separate bowl, using a stand mixer or hand mixer, combine the banana, applesauce, maple syrup, and oil until smooth.

  4. 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.

  5. Add in the dates and chia seeds and stir until combined.

  6. 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.

  7. Bake for 30 minutes. Then remove from the oven and let them sit for at least 20 minutes before eating.

  8. Store in an airtight container on the counter for up to 2 days, or in the fridge for a week.


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