Wholesomely good, gluten free and without refined sugar, Gingerbread Banana Motivation Muffins are perfect for busy days when you need a jump start.¾½¼³²¹
¾cuppitted whole datesabout 8-10 dates depending on the size
2cupsgluten free oats
1teaspoonbaking soda
1teaspoonground cinnamon
2teaspoonground ginger
¼teaspoonground nutmeg
Instructions
Preheat oven to 350°F. Grease and flour a muffin or cupcake tin, set aside.
In a blender or food processor add the bananas, almond milk, eggs and dates. Give it a quick blend (about 10 to 15 seconds) to break of the dates and bananas.
Add the oats, baking soda and spices to the blender. Blend for a full 1 to 2 minutes until ingredients are incorporated. The batter should be pourable but thick, you'll need a spatula to get the remaining batter at the bottom.
Fill muffin tin ¾ of the way and bake for 15 to 20 minutes.
Notes
Think 'Banana Bread' for the oldness of the bananas. Dark and spotted or the peels can even be completely turned a different color. If the bananas are still ripe for the eating, wait a few more days (or add another ¼ cup almond milk)
If you're blender or food processor is not so awesome, try soaking the dates in super hot water for about 5 minutes. Strain before adding to the blender.