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Spiced Banana Date & Walnut Muffins

Ingredients

1 tsp. ground allspice

1 c. date

1 c. walnuts

1 tbsp. coconut oil

3 egg

3/4 c. canned coconut milk

1/2 c. honey, raw

2 tbsp. coconut sugar

1/2 tsp. sea salt

2 tsp. vanilla extract

2 banana

1/4 c. coconut flour

2 tsp. baking powder

1 1/2 tsp. cinnamon

1/4 tsp. nutmeg

Directions

Preheat oven to 180°C/350°F.

Prepare a muffin tray by greasing it with the coconut oil. For extra decoration, you can line the muffin tray with cupcake papers.

In a food processor or blender, mix the eggs, milk, agave syrup (or honey), coconut sugar, salt and vanilla extract, until well combined. (Tip: if mixing by hand, first mix the eggs and milk together until combined, then add the agave syrup or honey, coconut sugar, salt and vanilla extract. Mix well.)

Next, mash the bananas separately with a fork and add to the mixture. Beat until smooth. In a large bowl, sift coconut flour with baking powder, cinnamon, nutmeg and all-spice (if using). Add the batter to the large bowl and thoroughly combine until the mixture is smooth.

Fold in the dates and walnuts.

Drop spoonfuls of the mixture into the prepared muffin tray, so that each mould is half-full.

Bake for 35 minutes, or until nicely golden brown and a knife inserted in the centre comes out clean. A good test is to gently press the top of a muffin with your fingertip and if it “springs back” you know it is ready!

Remove from oven and set aside to cool for 10 minutes. Turn out onto a wire rack, cool for another 5 minutes and serve.