Updated: Jun 16
Did your bananas blacken before you got around to eating them? (Let's be real–my family eats bananas so fast that I usually have to set aside bananas just for over-ripening, but I guess it could happen.) Here is a great way to use those up! They will leave your sweet tooth feeling satisfied, and sssshhh–no one ever has to know that they have no gluten, dairy, or added sugar.
(for printable PDF click HERE)
Yields: 16 muffins | Active Prep: 15 min | Bake Time: 12-15 min
2 1/2 cups old fashioned rolled oats (or 2 cups oat flour)
3 cups banana (6 bananas) 1 T cinnamon 1 T vanilla 2 tsp cream of tartar 1 1/4 t baking soda 1/2 t salt
1/2 cup dates + 1/2 cup water
(optional) 1 cup dark chocolate chips
Bring 1/2 cup water and 1/2 cup dates to a simmer for about 5 minutes or until they look like they're starting to fall apart. Turn off the heat and allow to slightly cool while mixing the dry ingredients.
Pour old fashioned oats into food processor on high until they become a fine powder (or you can you 2 cups of oat flour if you already have it). Add in cream of tarter, baking soda, salt, and cinnamon and mix until combined.
Pour dry ingredients into another bowl
Pour dates and what's left of the date water into food processor and puree. Add in bananas and vanilla, and mix until smooth
Add dry ingredients and mix until combined. If you want to add chocolate chips, stir them in by hand afterward.
Scoop batter into lined muffin tins (about 3/4 full to allow for rising)
Bake for 12-15 minutes at 350°F (makes about 16 medium-sized muffins)