Banana Date Walnut Muffins

Hearty and healthy breakfast or snack. These are one of my standard breakfast options. Since I adapted it from a bread recipe, it only makes 8 muffins. Still each muffin keeps me full for hours. Store in the fridge then warm before serving. Add honey or jam if you want a sweeter snack.

Ingredients

• 1/2 cup dates
• 1/2 cup walnuts
• 1 cup buckwheat flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 cup oil
• 4 tbsp almond milk
• 2 large bananas or 3 medium, ripe, mashed
• 2 tsp ground flax seeds

Method

1. Preheat oven to 350. Line or grease muffin tins and set aside.
2. Whisk the flour, baking powder, and cinnamon together in a medium sized mixing bowl and set aside.
3. Chop up the walnuts and dates into small pieces.
4. In a large mixing bowl, mix together the oil and almond milk until combined. Stir in the mashed banana, chopped dates, and flax seeds.
5. Gradually add the dry ingredients into the banana mixture, stirring until just combined. Do not overmix.
6. Gently fold in the chopped walnuts.
7. Pour the batter into the prepared muffin tins.
8. Bake for 20 minutes, or until a toothpick inserted in the middle comes out mostly clean. It should still be a little sticky in the middle.
9. Cool completely. Store in the refrigerator.