Ingredients:
1 1/4 cup of coconut flour
5 dates
1 banana
1/2 stick of butter
1/4 cup of olive oil
1/2 cup of tahini paste
1/2 tsp of salt
1/2 tsp of baking soda
1 Tbs of honey
1 tsp cinnamon
pinch of cumin
pinch of cayenne pepper
1 tsp of ginger powder
**As you can see...the flour to fat ratio is almost 1:1. This makes for a very crumbly muffin. It won't be as dense as traditional muffins are. This one is lighter.
Assembly:
Combine all ingredients in a food processor or blender. Grease the muffin pan with a little bit of butter and add batter into each pan 3/4 of the way up.
Bake at 375 degrees F until golden on top and toothpick comes out clean. About 10-12 minutes.
I love these muffins for breakfast in the morning with a little bit of butter and peanut/almond butter on top. This is a great grab-and-go breakfast!
