The following post was originally featured on Hummusapien and written by Alexis Joseph, MS, RD, LD, who is part of POPSUGAR Select Fitness.
I think I could spend the rest of eternity with these muffins.
My bananas were so overripe that I swear they were starting to ferment. Can bananas turn into wine? Maybe that’s why these tasted so spectacular. I wanted something all yummy and detox-y to satisfy my sweet tooth after noshing on endless bowls of sweet potato, lentil, and kale salad. Overripe bananas and dates make these perfectly sweet without the natural sweetener taste. You know how sometimes when you eat a healthy no-added sugar granola bar they taste like they have like, negative sugar? These are not those.
These have positive sugar ¡ª in the healthiest way possible! They’re super moist with a delightfully crispy top. The other amazing part about these muffins is that they’re made in the food processor instead of two bowls for easy clean up. See? I’m always thinking about you guys.
I was actually rather shocked at how fabulous these turned out. I thought they might taste like chocolate hockey pucks. Or banana-flavored cardboard. Sometimes I surprise myself.
Okay, I nearly always surprise myself. Like the other day when I couldn’t find my cell phone anywhere and there it was chilling on top of the canister of oats . . . in the pantry.
To learn more about this recipe, check out more from Hummusapien.
2 medium very overripe bananas2 tablespoon coconut oil, melted8 large medjool dates, pitted1 teaspoon vanilla extract1 teaspoon instant coffee (or espresso powder)1 cup almond meal1 cup oat flour1/3 cup old-fashioned oats3 tablespoons cacao powder2 tablespoons ground flaxseed3/4 teaspoon baking soda1/2 teaspoon salt