Recipe
1. Preheat the oven to 180°C and line a 12-cup muffin tin with paper liners.
2. In a big bowl mix all the dry ingredients; flour, baking powder, baking soda and salt.
3. In another bowl mix all the wet ingredients ; mash the bananas with a fork or a press puree, add the olive oil, maple syrup, almond or rice milk.
4. Mix the wet and dry ingredients together.
5. Mix the chopped dates with the tablespoon of rice flour (this keeps them from sinking to the bottom of the muffins) and add them and the pumpkin seeds to the batter.
6. Fill up the muffin tins to 2/3 to let some space for them to rise. You can use an ice cream spoon to have the right quantity for each muffin.
7. Sprinkle each muffins with a pinch of the extra pumpkin seeds.
8. Bake for 25 mn at 180°C until the muffins are browned.
9. The muffins are always best eaten the day there were baked.
Preparation time: 10 mn preparation + 25 mn cooking
Difficulty : Easy
Ingredients :
2 cups of gluten free flour. (Either a gluten free mix or 1 cup of rice flour, 1/2 cup of teff flour, 1/4 cup of potato starch and 1/4 cup of buckwheat flour) + 1 Tbps of rice flour.
2 tsp of baking soda
2 tsp of baking powder
1 pinch of salt
2 very riped bananas
1/2 cup (120 ml) of olive oil
2/3 cup (150ml) of maple syrup
2/3 cup (150ml) of almond or rice milk
2 tsp of vanilla extract
6 dried medjool dates pitted and chopped
1/4 cup roughly chopped pumpkins seeds + 2 tbsp for the tops of the muffins
