These are some of the best muffins I have made in a while! They are featured in Gwyneth Paltrow's book
It's All Good. These muffins are great for breakfast or a snack. They contain a
G-BOMB food - pumpkin seeds - (my kids are really into all meals having at least one G-BOMB). Oh and my kids and husband thought they were delicious which means they are a keeper!
2 cups flour (I used a combination of oat & whole wheat pastry flour. You can also use gluten-free flour.)
2 teaspoons baking powder
2 teaspoons baking soda
A pinch of sea salt
2 overripe bananas, mashed
1/2 cup extra virgin olive oil (I used coconut oil.)
2/3 cup good-quality maple syrup (I used a little less than this.)
2/3 cup unsweetened almond milk
2 teaspoons pure vanilla extract
1/2 pitted and chopped cup dried dates (about 6 large dates) (I used chopped dates coated in flour you find at Whole Foods.)
1/4 cup roughly chopped pumpkin seeds, plus 3 tablespoons for the tops of the muffins
Preheat the oven to 400 degrees F. Line a 12 cup muffin tin with paper liners. I use silicon muffin tins which don't need liners.
Whisk together the 2 cups of flour, baking powder, baking soda, and salt in a bowl. In a separate bowl, whisk together the bananas, oil, maple syrup, almond milk, and vanilla. Thoroughly combine the dry and wet ingredients. Toss the dates and pumpkin seeds with a little flour before folding them into the mixture to keep them from sinking to the bottom. Divide the batter among the muffin cups and sprinkle each muffin with a pinch of the extra pumpkin seeds.
Bake until the muffins are browned and a toothpick comes out clean, 20 to 25 minutes.
enjoy!
leanne
