Banana Pecan Date Muffins

Banana Pecan Date Muffins

Do you ever have a recipe that comes together out of things that you just happen to have on your counter, in your pantry, in your fridge and freezer? This is exactly how these muffins came to life! I happened to have some ripe bananas I didn't want to go to waste, a few pecans in the freezer, dates and banana chips in my pantry! I love how this all came together. 

I started to think about flavor combinations that I liked, and I love the richness of the pecans and wanted to really flavor the muffin with lots of that nut flavor, so I decided to grind the nuts instead of just chopping them. I did however leave some bigger chunks of pecans for the topping. 

I imagine that these would be fabulous for a little tea party, or for a breakfast with friends. However, right now I will just enjoy mine, here on a regular Tuesday with my cup of coffee. :) 

I hope that you make these soon and let me know what you think! 

Banana Pecan Date Muffins: 

Makes 12 small muffins

1/2 cup coconut oil

1/4 cup coconut sugar

1/4 cup honey

1 cup ripe, mashed bananas (about 3 bananas) 

1 cup gluten free flour mix (I used a new Ancient Grains one. It already contains xanthan gum, but if your mix does not, add 1 teaspoon xanthan gum to this recipe) 

1/2 cup ground pecans (Put pecans into a food processor and process until ground but not turned into nut butter) 

1 teaspoon baking soda

1 teaspoon cinnamon 

3/4 cup dates, chopped finely

1. Grease the cups of a muffin tin with coconut oil. Heat the oven to 350F. 

2. In the bowl of a stand mixer fitted with the paddle attachment, beat the coconut oil for 1-2 minutes. 

3. Add in the coconut sugar and honey and mix well. Then, add in the mashed bananas and mix together. Add in the gluten free flour mix, mix together. Stir in the ground pecans, baking soda and cinnamon. Lastly, add in the chopped dates and mix. 

4.  Divide the batter between the 12 muffin cups. 

5. Bake for 15-20 minutes or until golden brown and a toothpick inserted into the center of the muffin comes out clean. Cool, and top with banana/pecan topping. (Recipe below) 



1/2 cup finely chopped pecans

1 tablespoon honey

1/2 teaspoon cinnamon

1/3 cup organic banana chips, broken into small pieces

1. In a small frying pan, add in the pecans, honey and cinnamon. Stir together the ingredients for 2-3 minutes over medium heat. Make sure the nuts and honey are well combined.Take the pan off the heat. 

2. Mix together the nut/honey mixture with the broken banana chip pieces. Spoon a small amount of the topping onto each muffin. Enjoy! 

Blackberry Ginger Nice Cream!

blackberry ginger nice cream

For some funny reason my freezer now has a big freezer bag full of ripe, frozen bananas. I love bananas, especially when they are a little green for some reason. The flavor is amazing to me. I love it! However, sometimes when they get riper, I do want to use them in a recipe but sometimes I get busy with other cooking projects and it's a while before I have a chance to make some banana bread or muffins. 

That is why I began putting the super ripe bananas into the freezer and started to think of delicious and healthy ways to use them for recipes. I had seen a lot of fun pictures on Instagram of "Nice Cream" or non-dairy ice cream made with frozen bananas so I decided to come up with my own spin on that using ingredients that I had. Of course it was a great way to use up some of the frozen bananas but also I have a couple of bags of amazingly delicious frozen blackberries from my parent's place in the country that we picked last year. They are so sweet and so amazing in a frozen dessert. 

I also love the combination of blackberries and ginger, just like some pies I used to make. Then, it came to me: "blackberry ginger nice cream!" Not only is it delicious, the color is stunning and it makes a great quick dessert on a weeknight, as well as a showstopper for a weekend get together or a holiday party. I garnished this one in the photo with some fresh mint from the garden and a slice of crystallized ginger. I hope you enjoy some of this today! 

Blackberry Ginger Nice Cream: 

2 frozen bananas, peeled (since I froze my bananas with the skin on, I was able to peel most of the peel off, however, I needed to use a paring knife to cut off the rest of the banana peel.) 

1 cup frozen blackberries

1-2 teaspoons minced fresh ginger

1 tablespoon pure maple syrup

Optional: 1 tablespoon finely chopped candied ginger

1. Place all ingredients into the bowl of a large food processor. Process until smooth. You may add the optional chopped candied ginger too if you wish.

2. You may eat the nice cream immediately if you like softer ice cream, or you may spoon it into a container and freeze it for at least an hour so that it comes out in nice, round scoops. 

Enjoy! I will be sharing more fun "nice cream" ideas very soon! I am thinking about cherry-chocolate next!  

Gluten Free Oat Banana Peanut Butter Coconut Muffins!


Ready for Breakfast! Yummy Muffins! 

There they were, staring at me every time I opened the fridge- three very ripe bananas- screaming "we need to be in muffins!" I wanted to find a unique way to use up those bananas and make them into something tasty and healthy for breakfast. 

I took an existing recipe and added and subtracted to come up with these delectable bites. Baking is really my first love in the kitchen. I love cooking too, but there is just something very special about baking and creating every day breads and treats for special occasions that truly brings me so much happiness. 

I have been enjoying these gems for breakfast with a bit of soft butter for the last couple of days and just had to share the recipe. I hope that you enjoy them as much as I have! 

Muffins ready to go into the oven! 


Gluten Free Oat Banana Peanut Butter Coconut Muffins Recipe: 

*Makes 12 Muffins*

3 very ripe bananas, peeled

1 1/2 cups crunchy natural peanut butter (no sugar added) 

6 tablespoons honey

3 teaspoons vanilla

3 eggs

3/4 teaspoon sea salt

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

1 cup + 3 tablespoons gluten free oat flour (blend gluten free old fashioned oats in a blender until ground into a flour) Make sure to measure out the oat flour after it has been blended for a proper measurement. 

1 cup unsweetened shredded coconut

About 1/2-3/4 cup unsweetened large flake coconut for topping

Vegetable oil spray


1. Preheat the oven to 350F. Spray a muffin tin with vegetable oil spray thoroughly- make sure to spray 12 cups. 

2. Mash the three peeled bananas with a fork in a large bowl. Add in the peanut butter, honey, and vanilla. Use a hand mixer to thoroughly blend the mixture until smooth. 

3. Then, beat in the egg using the hand mixer. 

4. After that, beat in the sea salt, baking soda, baking powder and oat flour. Beat until just combined. 

5. Stir in the old fashioned oats and the flaked coconut. 

6. Use a large cookie scoop to portion out the muffin batter into the muffin tins. There should be plenty of batter to make 12 muffins. Top each muffin with a generous topping of the unsweetened large flake coconut. 

7. Bake the muffins at 350F for 15-18 minutes. Check them with a toothpick at 15 minutes. If the toothpick has wet batter on it, let them bake another 3 minutes, then check again. 

    This is the scoop that I use to portion out the muffins. 


This is the scoop that I use to portion out the muffins. 

Note: I cut the amount of sweetener in this recipe. If you prefer your muffins to be sweeter, you may add 6 tablespoons brown sugar. I find though, they taste great without more added sugar. 

I hope that you enjoy these muffins! My best to you always!