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evepostapple: Zain’s Coconut Banana & Date Breakfast Muffins ***Gluten-Free and Option for Vegan*** 3/4 Cup Almond Flour, Coconut Flour or Other Gluten-Free Flour (Bob’s Red Mill gluten-free flour works great) 3/4 Cup Uncontaminated Oats 1 Large Banana (sliced) 2 Tbsp Coconut Butter 1/4 cup Unsweetened Almond Milk 1/4 Cup Organic Light Coconut Milk 2 Whole Eggs OR for Vegan substitution - 11/2 Tbsp Flax Seeds in warm water (allow to sit for 5 minutes until gelatinous) 1 tsp Baking Powder 1 tsp Baking Soda 1/2 Cup Unsweetened Coconut 10 Medjool Dates (chopped) 1 Tsp Cinnamon 1/2 Tsp Vanilla 60-75 Drops Vanilla Creme Stevia 2 Scoops Vanilla Protein Powder of Your Choice (optional) Directions: 1. Preheat your oven to 400 degrees and line muffin tins with paper cups (or grease them really well with coconut oil) 2. In a food processor, combine the oats and gluten-free flour of your choice and blend to a powder consistency, then add all of the remaining ingredients - except banana, dates and coconut - and blend to a thick batter consistency. 3. Stir in banana, dates and coconut by hand into the batter.  4. Fill muffin cups 3/4 full and cook for 15-20 minutes or until a toothpick comes out clean!   Serve warm OR store in an airtight container for up to 6 days.
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