CBA* – Don’t let worry kill you off – let the Church help.

Had lunch with my ladies group.  Nancy hosted the bash.  This is a group that knows the caloric value of a teaspoon of any food.  We can talk nutrition and good living over dishes of ice cream and ignore the irony.  I love these women.

Nancy, however, was aware of our good intentions so served a great gluten and sugar free muffin before we eased into the ice cream course.  And then she shared the recipe.


1/2 cup pitted dates

2 T coconut oil

2 ripe bananas, chopped

2 eggs, room temperature

2 t vanilla

1 1/4 cups gluten free oat granola

3/4 cup almond flour

1 1/2 t baking powder

1/4 t baking soda

1 t cinnamon

1/2 t salt


Heat oven to 350 degrees.  Lightly grease a mini muffin pan.

Place dates in a small bowl and pour 1/2 cup boiling water on them.  Allow them to sit for 5 minutes.  Pour off excess water but leave them very wet.  Chop them in your favorite chopper before transferring them to your stand mixer.  Add the coconut oil and bananas.  Mix on med high setting for about 2 minutes until soft and creamy.

Add eggs one at a time, mixing well after each addition.  Add the vanilla.

Pulse granola in a food processor until it resembles a coarse powder.  Pour the powder into a bowl and add the almond flour, baking powder and soda, cinnamon, and salt.  Slowly add to wet ingredients, mixing after each addition.

Bake in mini muffin pan.  Use a small ice cream scoop to fill the pan.  This makes the task quick and easy.  Bake for about 18 minutes.


My husband, a true sugar junkie, gave these muffins three thumbs up.  He said it smelled like I was making cinnamon buns when they were in the oven.  I told him there were no buns in the oven.  Whew!

Loveya – The Grandma

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Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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