Ingredients
Scale
- ¼ cup coconut flour
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- 1 tsp baking powder
Wet Ingredients
- 1/3 cup pitted dates, chopped
- ¼ cup walnuts or cashews
- 3 eggs
- ¼ cup maple syrup
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
Banana icing
- ¼ cup raw coconut butter
- 1 banana (cut off a small section and thinly slice to top your muffins)
- 1 tsp vanilla extract
- desiccated coconut for topping (optional)
Instructions
- Preheat oven to 350F
- Stir dry ingredients in a large bowl
- Mix wet ingredients + walnuts in a food processor until it is a creamy, wet consistency
- Stir your wet and dry ingredients together in your dry ingredients bowl
- Grease muffins tins with coconut oil & add your batter
- Bake for 18-20 minutes. I usually start checking mine at 12 minutes with a toothpick, just to make sure they’re not overcooking.
- Rinse out your food processor to make the icing
- Simply add the icing ingredients to the food processor and mix until it starts to look creamy and smooth like icing, this will take a few minutes
- When your muffins are done baking, cover them with the sweet banana icing and top with slices of banana or coconut if you like
Notes
This specific recipe requires a food processor.
Nutrition
- Serving Size: Makes 6 large muffins