This is a great on-the-go snack or breakfast! If you know me, you know I am always looking to sneak veggies into food. This is because a.) mo’ nutrients = mo’ bettah 2.) I cook for families with kiddos who don’t eat many veggies 3.) I cook for a fiancé who is still learning to appreciate veggies as well. Ha!
- 3 dates, choped and soaked in hot water for 15+ mins
- 3 ripe bananas
- 3 large eggs, whisked together
- ¼ cup pumpkin puree
- 1 small zucchini, shredded
- ½ cup coconut flour
- ¼ tsp sea salt
- ½ tsp baking soda
- ½ tsp baking powder
- 1½ tsp cinnamon
- 2 Tbl coconut oil or ghee, melted
- optional: ⅓ cup raisins
- Preheat oven to 325ºF (350ºF non-convection)
- Line muffin pan with paper liners
- Soak the 3 dates on just enough boiling water to cover them, allow to sit while you prep remaining ingredients
- Mash bananas in a small bowl with a fork
- Add eggs and mix with a whisk
- Remove dates from liquid, discard liquid
- Add dates and pumpkin puree, and blend with immersion blender -or pour into a blender- mix until dates are mostly all pureed
- Return mixture to bowl and add in zucchini
- In a separate medium sized bowl, mix together flour, salt, baking soda, baking powder, cinnamon.
- Slowly pour the banana mixture into the flour mixture, whisking as you go to avoid clumps.
- Just before all is combined, add coconut oil (or ghee) and whisk gently to combine
- Add raisins of using
- Scoop batter into muffin liners, should make 12 muffins
- Sprinkle a smidge of cinnamon on top each muffin if you want because it's pretty!
- Bake for 15 mins, rotate pan, bake another 10 minutes and check for doneness: a knife inserted into center of muffin should come out mostly clean. Add 5 more minutes of necessary.