Say goodbye to those dry, bland tasting gluten free muffins at the grocery store. These Banana Date Muffins are incredibly moist and hearty, a real stick to your ribs breakfast!
Dates are wonderful for baking, and they give a natural sweetness to these muffins, not to mention a fiber boost. I also added a little brown sugar substitute to the mix, but you can omit this or use real brown sugar.
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Ingredients:
Wet Ingredients
- 2 cups dried pitted dates
- 1-1/2 cups water
- 1/2 cup (1 stick) butter
- 1 tbsp. honey
- 1 ripe banana
- 2 eggs
- 2 tbsp. brown sugar or brown sugar substitute (optional)
- 1 tsp. vanilla extract
Dry Ingredients
280g. Better Batter all-purpose gluten free flour blend (use my Code MGFC30 at checkout for 30% off!)
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
Other
- cooking spray
- 1 tbsp. butter for brushing
Preparation:
Preheat the oven to 400º. Mist a 12-cup nonstick muffin pan with cooking spray or use paper liners.
Boil water and add the dates. Cover and remove from heat, then let them soak for 15 minutes.
Melt the butter in a small saucepan.
Whisk together the dry ingredients. In a separate bowl, whisk together the remaining wet ingredients (eggs, mashed banana, honey, vanilla and brown sugar).
Pour the soaked dates and their water into a blender, food processor or electric chopper. Puree into a paste, do it in 2 batches if needed.
Combine the pureed dates with the melted butter and cool 10 minutes.
Next combine the date mixture with the other wet ingredients. Add the dry ingredients to the wet and stir together with a dough whisk just until moistened.
Fill the 12 muffin cups, level to the rim.
For nice, rounded domes, smooth the tops of the muffins with a small spatula.
Bake for 20-22 minutes. Check that a toothpick inserted in the center comes out clean.
Melt the remaining tbsp. of butter, and brush over the tops of the muffins. Cool in the pan for 15 minutes.
Remove the muffins and serve warm, or cool on a rack to freeze.
Thaw frozen muffins in the refrigerator. To reheat microwave for 1 minute.
Notes ♪♫ I used Better Batter Original All Purpose Flour Blend in this recipe (be sure to use my code MGFC30 at checkout for 30% off your non-sale purchase). If you are using a different flour blend that does not contain xanthan gum, I recommend adding 1/2 tsp. to the dry ingredients.
Cook the mushroom slices in 1 tbsp. butter and 1 tbsp. olive oil.
Drain the mushrooms and onions to remove as much liquid as possible.
After 1 hour in the fridge, turn the dough out onto floured parchment and use a 
A recipe within a recipe, I started with a loaf of my homemade 
Preparation:
Drizzle with 
This week I have been experimenting with my waffle recipe, to see if I could incorporate more fruits and fiber into breakfast. These hearty, dense waffles will stick to your ribs and start your morning off right!
Gluten free waffles always take a bit longer to cook, and because this is an extra dense batter it will need even more time. Allow a full six minutes, or a bit longer if you like them crispy.
Notes ♪♫ Granny Smith apples are most often recommended for cooking, but there are so many varieties that would be delicious in this fast and easy preparation. I used Cortland apples in this post because a dear neighbor recently gifted us a bag. They were so good, so use what you have!
Use a knife or pizza wheel to break waffles into 4 sections.
If you have leftovers, they can be reheated on a pizza stone, in an air fryer, or in the toaster (
This casserole is a complete meal, but you can serve it with a nice fruit salad, bacon or ham. Don’t fight over the corners!
Before you begin, preheat your 
In a separate bowl, mash the banana with a fork and add the egg, oil, vanilla and milk. Whisk well to combine.
Always use real maple syrup!