Banana-Date-Walnut Muffins

These muffins are my “rainy day, need a pickup” chai tea partners. Oh who am I kidding, they’re good in any weather! Egg-free, oil-free, and totally delicious.

Using Bob’s Red Mill Whole Grain Low-Carb Baking Mix reduces 59 grams of carbs per cup of flour.

Banana-Date-Walnut Muffins
Yield: 12 muffins

1-3/4 cups Bob’s Red Mill Whole Grain Low-Carb Baking Mix
1/4 cup honey (or 1/2 cup coconut sugar or 1/4 tsp. liquid stevia glycerite+4 tsp. yogurt)
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
3 very ripe bananas, mashed (about 1-1/4 cups)
1/2 cup grass-fed milk /or/ vanilla nut milk (almond, soy, oat, etc.)—
2/3 cup grass-fed butter (or 1/3 cup organic applesauce)
1/4 cup dates, chopped
1/4 cup walnuts, chopped

Preheat the oven to 400.

Sift together the flours, baking powder, salt, and cinnamon. In another bowl, mash the banana with the nut milk, and applesauce.

Pour the banana mixture into the flour mixture and stir just until combined. Add the dates and walnuts and pour into 12 muffin cups (silicone or non-stick…spray with oil if desired). Bake for 15-20 minutes. Test, using a toothpick, until it comes out clean.