Nut-free/Grain-free Banana Bread Muffins

Nut-free Grain-free Banana Bread Muffins

I have always loved banana bread, but not everyone can enjoy it because of nut allergies or gluten-free/wheat-free diets.  The good news is that the already fruity flavors of banana bread are easily made more healthy with other natural ingredients.

These little treats are extra special because I think they are the first baked good I have ever successfully made that are completely wholesome.  I didn’t need to use any processed sugars or flours, they are made with all real foods like dates, raisins and flax seeds.

For something so healthy, they still make for a lovely muffin.  They have a good texture, rising a bit and keeping plenty of moisture, and they pull away from their wrappers nicely.  I topped mine with some fresh figs I pick off a neighbor’s tree, but they would also be great topped with other fruit like strawberries or coconut!

Nut-free/Grain-free Banana Bread Muffins
3 overripe bananas
1/3 c raisins
1/3 c dates (about 10 medium dates)
1/2 c tahini
1 tsp ground cinnamon
1 tsp baking soda
1/4 tsp sea salt
2 eggs
1/4 c fresh ground flax seeds
3 fresh figs (optional)

Preheat your oven to 350F.

The flax seeds should ideally be fresh ground.  You cannot add whole flax seeds into the food processor with the batter as they will not grind properly.  And I don’t suggest to get pre-ground flax from the grocery store as the oils released from the seeds begin to oxidize when they are exposed to the air, making them rancid and unhealthy.  Oxidization doesn’t occur immediately, but within a month or two, so grinding it yourself is the best option.  I usually grind mine as I need it in a spice grinder, but if you don’t have one you may be able to do this first in the food processor.

Banana and Raisins


Tahini and Figs

In a food processor add the banana, raisins, dates and tahini.  Process until smooth.  Then add the other ingredients (besides the figs) and pulse a few times to bring everything together.  Scrape down the sides and pulse a few more times.

Fill muffin liners with about 1/4 cup of the batter, or about 3/4th the way full.  If you are using figs, cut them into quarters and top your muffins with them before baking.

Banana Bread Muffins - before baking

Bake for 25 minutes or until risen and beginning to turn darker brown on the surface.  They sink a little in the middle after coming out of the oven, but they might stay risen better without the fruit in the middle.  Let cool before serving or storing, they keep well in an air-tight container for a few days.

yields 1 dozen muffins

Bite of Banana Bread Muffin

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