Light and delicious muffins that are my son’s favorite. I make a lot of different healthy muffins at home, but those are always the most popular muffins.

When we buy bananas, sometimes 4 bananas disappear and after a few days my husband suddenly pulls them out of some cupboard and says:

“Look what I found! I wonder what you can make with that?”

Muffins Ingredients

• 4 eggs
• 6 tablespoons coconut flour
• 3 tablespoons cocoa powder
• 4 extra ripe bananas (brown)
• 5 dates without kernels
• 1/4 cup coconut oil or grape seeds
• 2 tablespoons real maple syrup
• Pinch of cinnamon
• Pinch of salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Filling Ingredients

• 2 tablespoons almond flour
• 2 tablespoons real maple syrup, agave or honey
• 1 cup chopped and unroasted nuts and almonds
• Pinch of salt
• Pinch of cinnamon

Preparing the Muffins

• Preheat oven to 180 degrees Celsius, and place paper baskets for muffins in a muffin baking pan. I recommend using a silicone baking pan. If the paper baskets don’t reach the full height, the exposed area is oiled with coconut oil.
• Grind the bananas with the dates in a food processor until they become a liquid paste.
• Add the eggs one by one.
• Add the maple syrup and oil, and continue mixing until the mixture is smooth and even.
• Mix all the dry ingredients in a bowl and slowly add them to the food processor while it works at the lowest speed until the mixture is uniform.
• Pour the mixture into the muffins cups. Fill each cup only half to leave room for the filling. Set aside while preparing the filling.

Preparing the Filling

• Mix all the filling ingredients in a bowl until they stick well together.
• Take the filling with a spoon and place over the muffin mixture.
• Put in the oven and bake for 40-45 minutes.
• After 35 minutes you often have to check that the filling has hardened but hasn’t burned.
• Once the muffins are ready, remove them from the oven and let them cool for at least 20-30 minutes.

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