Banana Date Muffins

These muffins are a true guilt-free, gluten free, tasty treat! They use chickpeas and almond flour in place of regular flour and use very ripe bananas, dates and a little bit of honey, instead of sugar.  These muffins are super moist.  However, don’t be alarmed if they do not rise the same way a traditional muffin rises.

banana date muffins


  • 4 very ripe bananas
  • 1 (15 oz) can chickpeas/garbanzo beans
  • 4 eggs
  • ~ 6 medjool dates, pitted and lightly chopped
  • 1/4 c honey
  • 1/2 c almond flour
  • 1 t fresh ginger, finely chopped
  • 1 t ground cinnamon
  • 1 t pure vanilla extract
  • 1 t salt
  • 1/2 c melted butter (1 stick)
  • 1 t baking soda
  • 1/2 c chopped pecans (optional)
  • 1/2 c chocolate chips (optional)


  • Preheat oven to 350
  • Place all ingredients into the blender except the baking soda and optional toppings and puree.
  • Once completely blended, stir in the baking soda until fully mixed in.
  • Stir in pecans and/or chocolate chips into the batter or reserve as topping.
  • Pour batter into muffin tin(s) lined with baking cups. Note: you can make these without the liners in a non-stick loaf pan but these muffins are very moist and may stick to the pan.  Using the liners will also facilitate easy clean up.
  • Add toppings of your choice.
  • Bake for 30 min or until done (toothpick should come out clean).  Note: baking time will vary based size of muffins or loaf.  Mini muffins should take about 18-20 min.

banana date muffins prepbanana date muffins2


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