Hello, my name is Andrea and I am a sugar addict.
It has taken me several years of intense struggle to finally admit that I have a real problem with sugar. I stopped eating all kinds of refined sugars about 4 years ago (along with gluten and soy) but I have intermittently experimented with agave nectar, maple syrup, honey and more recently coconut sugar. You see, I love dessert and really felt like I couldn’t live without it…so I adapted every recipe I craved into a “healthier” version using natural sugar substitutes.
However, as I am living a “cleaner” primal lifestyle these days, no gluten, soy, refined sugar or grains I find that even the “natural” sugars sometimes bother me. And when I say bother what I really mean is that they tend to make me a wee bit of a crazy person!!!! It’s like a drug to me as it is for many people. My saving grace is that my will power (I like to use that term way better than saying my obsessive-compulsive tendency) doesn’t allow me to over-indulge in the desserts I make, I only experience the mental torture…
Whew, now that I’m past the denial stage…I will admit that I still like to enjoy sweet treats on occasion which has led me to seek out desserts and baked goods that are fruit or stevia sweetened. I visit the blog What I Crave regularly and to my delight found a recipe for Date Sweetened Banana Bread. I made this recipe into muffins and a few heart-shaped mini-cakes (with mini chocolate chips added). These muffins have the perfect texture and sweetness, they are wonderful with a pat of homemade butter or a schmear of cream cheese. I like to have them for breakfast or as an afternoon snack with a nice cup of coffee or tea.
Date Sweetened Banana Muffins
Makes 18-24 muffins
3 ripe bananas
1/2 cup medjool dates, pitted (5 – 6 dates)
1/2 cup butter or coconut oil, melted
1 /2 cup coconut flour
1/4 cup ground flax seeds
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
pinch of nutmeg
1/2 cup of pecans or walnuts, chopped
1/2 cup mini chocolate chips (optional)
- Preheat oven to 325 degrees F. Line muffin tins with paper liners
- To a blender add two peeled bananas, pitted dates, eggs, and melted butter or coconut oil. Puree until smooth.
- Sift all dry ingredients together in a separate bowl.
- Add wet ingredients to the dry and stir until there are no lumps.
- Chop the remaining banana and add to batter along with the nuts and chocolate chips (if using).
- Divide evenly between the muffin cups (I use an ice cream scoop which is about 1/4 cup of batter).
- Bake for 22 to 25 minutes or until a toothpick comes out clean.
- Let cool completely on rack before serving.
Enjoy this wonderful recipe and check back often for more “sugar-free” treat recipes.
Remember…Life is too short to not have dessert!
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