This is the first gluten free muffin I’ve made that I actually enjoyed. It had a nice crumbly lightness to it, without falling apart. It comes from an Ayurvedic cookbook filled with excellent recipes for balancing the 3 doshas: kapha, pitta, vata.

I made ghee for the first time this week, which also comes from Ayurveda and it taste sooo good with the muffin! I don’t eat muffins often but they are great for a quick snack!

Makes 12 muffins
4 large ripe bananas
1/2 cup sunflower seed oil (or substitute for coconut oil )
1/2 cup maple syrup
1 t nutmeg
1 tsp cinnamon
12 dates, 6 chopped +6 halved, set aside for topping the muffin
2 1/2 cups Bob’s red mill all purpose gluten free flour
2 1/2 t baking powder
1 t sea salt

Preheat oven to 350 degrees. Mash the bananas in a medium mixing bowl and stir in the oil and syrup. Mix in the spices and the dry ingredients. Spoon into well-oiled muffin tin. Top each muffin with half a date, sliced lengthwise, for decoration. Bake 25 minutes or until done. Enjoy warm with ghee, nut butter or your favorite jam