Chia Seed, Date, Banana Muffins NO refined sugar added!

No refined sugar added here!

Muffins are an almost DAILY staple food in my house for my toddler and almost 1 year old! As a result I am constantly revising recipes to find one that tasts delicious with minimal sugar! Also, organic eggs are expensive. So this recipe only uses 1 egg! The unsweetened coconut can be added to the batter or sprinkled on top prior to putting muffins into the oven (or if you are not a coconut person these can be left out) These muffins hit the mark!

Enjoy! ~Sarah

Makes: 24 regular muffins or 12 regular and 18 mini muffins

Bake at 350 for 18-20 minutes

For mini’s bake at 350 for 10-12 minutes

Keep wet and dry ingredients separate to start.

Wet:

2 very ripe bananas

½ cup organic vanilla yogurt OR Plain Greek (LESS SUGAR)

½ cup of honey (organic or raw)

½ cup of oil (Coconut or other nut oil, ie walnut works well)

½ cup unsweetened almond milk

1 tsp organic vanilla extract

1 egg

Dry:

½ cup chopped dates

1 tablespoon of chia seeds

2 cups of flour

1 tsp baking soda

1 tsp aluminum free baking powder

1 and ½ - 2 tsp cinnamon

** Coconut flakes: These can be added to mixture OR on top of batter once it is in muffin tins!

2 tablespoons of unsweetened coconut flakes (I use Bobs Red Mill)

Mix all separately and then add together. Grease muffin tins with organic butter or coconut oil. Or use paper liners, but be advised the batter may stick to the wrappers. I use paper liners for the regular size but grease the tins for mini muffins. Its easier to hand these to the toddlers without having to take out of the wrapper.

Makes: 24 regular muffins or 12 regular and 18 mini muffins

Bake regular size at 350 for 18-20 minutes

For mini’s bake at 350 for 10-12 minutes